Apr 19, 2017

BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade

This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade will make even the BLT purist happy. 


This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade will make even the BLT purist happy.

This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade is one of my new favorite sandwiches.

Here's what makes this sandwich special:
  1. Rather than tomatoes, I made a tomato marmalade. I roasted sliced tomatoes topped with a garlic, basil, and rosemary pesto in a 275 degree oven for two hours. The concentrated tomato flavor in the jam was outstanding. 
  2. Instead of mayo, I spread one side of the sandwich with a pimento cheese made with roasted red peppers and smoked Gouda cheese. It was so good with the smokey bacon. 
  3. I buttered and grilled both sides of the bread slices in a skillet rather than toast them in a toaster. 
  4. For the lettuce, I used baby arugula, baby chard, and baby spinach.
  5. Finally, for the bacon, I used.... bacon. There is no substitute for bacon. 
This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade will make even the BLT purist happy.

The leftover tomato marmalade is excellent on toast and bagels for breakfast. The pimento cheese is absolutely wonderful with crackers or crudité, or for any sandwich that calls for cheese, including grilled cheese. Be sure to make it a few hours in advance so the flavors meld and the mustard mellows. 

This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade will make even the BLT purist happy.

This month, The Fantastical Food Fight is all about the BLT. Did you know that April is National BLT Month? After the recipe, be sure to check out the rest of the BLTs from all of the Food Fight participants. 



BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade Recipe

BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade Recipe

Ingredients

  • Butter
  • Two slices of bread of your choice
  • 2 to 4 tablespoons of pimento cheese (recipe below)
  • 2 tablespoons tomato marmalade (recipe below)
  • 2 thick slices of bacon, fully cooked
  • Handful of baby kale, chard, and/or spinach
  • Mayonnaise

Instructions

  1. Heat a skillet over medium low heat. Lightly butter both sides of both bread slices, and brown both sides in the skillet.
  2. Layer the pimento cheese, tomato marmalade, bacon, and greens on one slice of the bread. Spread the other slice of bread with mayonnaise, and place it on top of the greens. Cut the sandwich in half, and serve immediately!
Yield: One sandwich

Roasted Pimento Cheese Recipe

Ingredients

  • 4 ounces sharp cheddar cheese, grated
  • 4 ounces smoked Gouda cheese, grated
  • 1/4 cup whipped cream cheese
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 2 ounces drained roasted red peppers, chopped
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • salt and pepper to taste

Instructions

  1. Add the cheeses, mayonnaise, mustard, red peppers, and seasoning to a medium bowl. With a rubber spatula, mix and fold the ingredients, making sure all ingredients are evenly incorporated.
  2. Adjust the ingredients to suit your taste, adding more grated cheese or mayonnaise, if necessary.
  3. Cover and refrigerate for 2 to 3 hours (at least).
Yield: 6 servings

Tomato Marmalade Recipe

Ingredients

  • 12 Roma tomatoes, Stem end removed, and sliced into 1/2 inch slices
  • 2 cloves garlic, chopped
  • 18 medium sized fresh basil leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 275 degrees F and line a baking sheet with parchment.
  2. Arrange the tomato slices in a single layer on the baking sheet.
  3. In a blender or small food processor, process the garlic, basil, rosemary, and olive oil for about 20 seconds. Spread each tomato slice with some of the pesto. Bake the tomatoes for 2 hours. Remove from the oven and cool completely on the baking sheet.
  4. Place the tomato slices on a cutting board and roughly chop to create a jam-like mixture. Add salt and pepper to taste. Place the marmalade in an airtight jar or bowl for up to 3 days.
Yield: 8 servings

Marmalade recipe adapted from My Irish Table 


This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade will make even the BLT purist happy.



10 comments:

  1. Oh my goodness Karen....I thought the tomato marmalade sounded incredible and then you add homemade pimento cheese....I am drooling all over the place here.

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  2. OH my goodness!!! This sounds wonderful. It would be perfect for a brunch. Pinning it for later.

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    Replies
    1. Thanks Kirstin! Never thought about it for brunch, but you're right!

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  3. WOW what a recipe! And you right: "There is no substitute for bacon."!
    Your marmalade sounds divine! How do you think these things?:) Amazing work. M-m-mmm! Kudos! xoxo

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    Replies
    1. I love the flavor of concentrated tomato, and anything roasted is sweeter!

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  4. Everything about this sandwich is calling my name! The tomato marmalade, the pimento cheese spread, the buttered bread, and of course the bacon!!! The bacon is literally screaming my name!

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  5. Well, I'm glad you used bacon for bacon! ;)
    That jam sounds wonderful - a great way to use up that incoming summer harvest (for those who manage to grow their own tomatoes).

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    Replies
    1. I almost went for pork belly!

      I totally wish we could grow tomatoes in our east west facing house, but we never get enough sun on either side. Such a bummer.

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