Grilled Mozzarella and Spinach BLTs
by Lauren Chattman
Creamy mozzarella is a good foil for the salty,
smoky bacon in this grilled version of a BLT.
Before cooking, remove any tough stems
from the spinach.
Serves four.
12 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 oz. fresh mozzarella, sliced
1 large tomato (about 8 oz.), cored and thinly sliced
1 Tbs. extra-virgin olive oil
Working in batches, cook the bacon in a 12-inch skillet over medium heat until
crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain
off all but 1 Tbs. of the fat. Return the pan to medium heat, add the garlic, and
cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted,
about 30 seconds longer. Season to taste with salt and pepper.
Heat a panini or sandwich press according to the manufacturer’s instructions.
(Alternatively, heat a nonstick grill pan over medium-high heat.)
While the press is heating, arrange the spinach on 4 pieces of the bread. Top
each with some bacon, mozzarella, and tomato, sprinkle lightly with salt, and
complete each sandwich with a slice of the remaining bread. Brush both sides of
the sandwiches with the oil.
Put the sandwiches on the press, pull the top down, and cook until browned and
crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your
machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and
cook, turning the sandwiches over once.) Carefully remove from the press and
serve.
photo: Scott Phillips
From Fine Cooking 98, pp. 64
March 5, 2009
by Lauren Chattman
Creamy mozzarella is a good foil for the salty,
smoky bacon in this grilled version of a BLT.
Before cooking, remove any tough stems
from the spinach.
Serves four.
12 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 oz. fresh mozzarella, sliced
1 large tomato (about 8 oz.), cored and thinly sliced
1 Tbs. extra-virgin olive oil
Working in batches, cook the bacon in a 12-inch skillet over medium heat until
crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain
off all but 1 Tbs. of the fat. Return the pan to medium heat, add the garlic, and
cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted,
about 30 seconds longer. Season to taste with salt and pepper.
Heat a panini or sandwich press according to the manufacturer’s instructions.
(Alternatively, heat a nonstick grill pan over medium-high heat.)
While the press is heating, arrange the spinach on 4 pieces of the bread. Top
each with some bacon, mozzarella, and tomato, sprinkle lightly with salt, and
complete each sandwich with a slice of the remaining bread. Brush both sides of
the sandwiches with the oil.
Put the sandwiches on the press, pull the top down, and cook until browned and
crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your
machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and
cook, turning the sandwiches over once.) Carefully remove from the press and
serve.
photo: Scott Phillips
From Fine Cooking 98, pp. 64
March 5, 2009
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