SLT - SPECK ALTO ADIGE PGI, Lettuce, and Tomato Sandwich

Who needs bacon when you have Speck Alto Adige PGI? This twist on the classic BLT sandwich is made even more enticing by the addition of balsamic mayonnaise.

Difficulty: Easy

Cook Time: 20 mins

Serves: 4 People

PREPARATION

  1. Mix together mayonnaise, garlic, and aged balsamic vinegar in a small bowl. Set aside. (Tip: You can make this a day ahead, cover, and refrigerate.)
  2. Cut tomato into four ¾″ (20 mm) slices. Place slices in a single layer between two pieces of paper towel and pat gently to soak up excess moisture. Discard paper towel and season tomato slices with salt and pepper to taste.
  3. Split and toast ciabatta rolls. Spread about one tablespoon (15 g) balsamic mayonnaise on each cut-side of rolls. Divide Speck Alto Adige PGI evenly and place on bottom of each roll. Divide dark leafy greens evenly over Speck. Top each with a slice of tomato and close sandwich with top of ciabatta roll. Serve.

INGREDIENTS

3.75 ounces (100 g) ½ cup mayonnaise

1 teaspoon (4 g) minced fresh garlic

1 tablespoon (15 ml) aged balsamic vinegar

1 8-ounce (225 g) ripe tomato

Salt and freshly ground black pepper

4 ciabatta rolls

12 ounces (340 g) Speck Alto Adige PGI, sliced thin

2 ounces (60 g) 2 cups dark leafy greens of choice

INGREDIENTS

3.75 ounces (100 g) ½ cup mayonnaise

1 teaspoon (4 g) minced fresh garlic

1 tablespoon (15 ml) aged balsamic vinegar

1 8-ounce (225 g) ripe tomato

Salt and freshly ground black pepper

4 ciabatta rolls

12 ounces (340 g) Speck Alto Adige PGI, sliced thin

2 ounces (60 g) 2 cups dark leafy greens of choice

PREPARATION

  1. Mix together mayonnaise, garlic, and aged balsamic vinegar in a small bowl. Set aside. (Tip: You can make this a day ahead, cover, and refrigerate.)
  2. Cut tomato into four ¾″ (20 mm) slices. Place slices in a single layer between two pieces of paper towel and pat gently to soak up excess moisture. Discard paper towel and season tomato slices with salt and pepper to taste.
  3. Split and toast ciabatta rolls. Spread about one tablespoon (15 g) balsamic mayonnaise on each cut-side of rolls. Divide Speck Alto Adige PGI evenly and place on bottom of each roll. Divide dark leafy greens evenly over Speck. Top each with a slice of tomato and close sandwich with top of ciabatta roll. Serve.

To learn more about Speck Alto Adige PGI click here