Open-Faced Roasted Tomato BLTs Recipe

Name: Open-Faced Roasted Tomato BLTs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, halved lengthwise; Kosher salt and freshly ground pepper; Extra-virgin olive oil, for drizzling; 1/3 cup mayonnaise; 1 tablespoon horseradish; 1 cup sliced Savoy cabbage; 1/4 small red onion, thinly sliced; 8 slices bacon; 4 slices seeded rye bread; 1 tablespoon fresh dill; 1 teaspoon red wine vinegar

Servings: persons

4 plum tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
1/3 cup mayonnaise
1 tablespoon horseradish
1 cup sliced Savoy cabbage
1/4 small red onion, thinly sliced
8 slices bacon
4 slices seeded rye bread
1 tablespoon fresh dill
1 teaspoon red wine vinegar

1
Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste.
2
Drizzle with olive oil.
3
Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool.
4
(The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
5
Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
6
Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes.
7
Rinse well with cold water, squeeze out the excess liquid and pat dry.
8
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
9
Toast the bread.
10
Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl.
11
Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture.
12
Drizzle with more drippings.
13
Photograph by Jonathan Kantor

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 plum tomatoes, halved lengthwise, Kosher salt and freshly ground pepper, Extra-virgin olive oil, for drizzling, 1/3 cup mayonnaise, and more.

Yes, Open-Faced Roasted Tomato BLTs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Roasted Tomato BLTs

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