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Swanky BLT with Oven-Roasted French Fries
Recipe

14 INGREDIENTS • 15 STEPS • 55MINS

Swanky BLT with Oven-Roasted French Fries

4.5
2 ratings
A recipe by PureWow: "Three simple ingredients make one helluva sandwich. We swap bacon for pancetta, lettuce for escarole, plain tomato for balsamic-roasted and white bread for sourdough. Even the mayonnaise gets a boost from a touch of creme fraiche and vinegar."
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Swanky BLT with Oven-Roasted French Fries
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by PureWow: "Three simple ingredients make one helluva sandwich. We swap bacon for pancetta, lettuce for escarole, plain tomato for balsamic-roasted and white bread for sourdough. Even the mayonnaise gets a boost from a touch of creme fraiche and vinegar."
55MINS
Total Time
$3.88
Cost Per Serving
Ingredients
Servings
2
us / metric
Balsamic Vinegar
2 tsp
Balsamic Vinegar
Malt Vinegar
2 tsp
Malt Vinegar
Sourdough Bread
4 slices
Sourdough Bread
Escarole Lettuce
1
Escarole Lettuce
Mayonnaise
2 Tbsp
Mayonnaise
Sour Cream
2 Tbsp
Pancetta
3/4 cup
Pancetta
Olive Oil
3 Tbsp
Salt
as needed
Olive Oil
as needed
Nutrition Per Serving
VIEW ALL
Calories
1353
Fat
74.6 g
Protein
35.9 g
Carbs
141.4 g
Add to plan
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Swanky BLT with Oven-Roasted French Fries
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Fill a medium bowl with cold water. Peel the Russet Potatoes (2). Cut them lengthwise into quarter inch slices or planks. Stack several potato planks on top of each other and then cut them lengthwise again into quarter inch slices. Place into the bowl of water to release starch.
step 2 Fill a medium bowl with cold water. Peel the Russet Potatoes (2). Cut them lengthwise into quarter inch slices or planks. Stack several potato planks on top of each other and then cut them lengthwise again into quarter inch slices. Place into the bowl of water to release starch.
step 3
Slice Tomato (1) into quarter-inch slices. Set aside.
step 4
Drain the potatoes into a colander and dry out the bowl with paper towels. Pat dry the potatoes and then place back into the bowl. Drizzle with Olive Oil (2 Tbsp) and season with Salt (as needed) and Ground Black Pepper (as needed). Toss to coat well.
step 5
Cover a sheet pan with foil. Lightly coat the foil with non stick spray. Place the potatoes in a single layer onto the sheet pan and bake for thirty minutes.
step 5 Cover a sheet pan with foil. Lightly coat the foil with non stick spray. Place the potatoes in a single layer onto the sheet pan and bake for thirty minutes.
step 6
Meanwhile, lay the tomato slices onto another sheet pan and evenly drizzle with Olive Oil (1 Tbsp) and Balsamic Vinegar (2 tsp). Season with Salt (as needed).
step 7
Place tomatoes in the oven, and roast for fifteen minutes. When putting the tomatoes in the oven, rotate the pan with the potatoes.
step 7 Place tomatoes in the oven, and roast for fifteen minutes. When putting the tomatoes in the oven, rotate the pan with the potatoes.
step 8
While the potatoes and tomatoes are roasting, heat a large saute pan over medium-high heat. When hot, add Olive Oil (as needed) and the Pancetta (3/4 cup). Season with Ground Black Pepper (as needed) and cook until crisp, about two minutes per side.
step 8 While the potatoes and tomatoes are roasting, heat a large saute pan over medium-high heat. When hot, add Olive Oil (as needed) and the Pancetta (3/4 cup). Season with Ground Black Pepper (as needed) and cook until crisp, about two minutes per side.
step 9
Remove pancetta from pan and place onto paper towels. Set aside.
step 10
Heat one tablespoon of Unsalted Butter (2 Tbsp) in a large saute pan over medium heat. Add two pieces of Sourdough Bread (4 slices) and cook until toasted on one side only, about one minute.
step 11
Remove bread from saute pan and repeat the process with the other slices of bread and butter.
step 12
In a small bowl, stir the Mayonnaise (2 Tbsp) with Malt Vinegar (2 tsp) and Sour Cream (2 Tbsp). Spread the mayonnaise mixture evenly onto the untoasted sides of bread.
step 13
Take 2 leaves from the Escarole Lettuce (1) and top each one with a leaf, several tomato slices, and an equal amount of pancetta. Place the remaining slices with the mayonnaise mixture on top.
step 13 Take 2 leaves from the Escarole Lettuce (1) and top each one with a leaf, several tomato slices, and an equal amount of pancetta. Place the remaining slices with the mayonnaise mixture on top.
step 14
Slice each sandwich in half to make triangles. Place two sandwich halves on each of two plates. Divide french fries evenly with ketchup on the side. Serve the remaining mayonnaise mixture on the side as a tasty dip for the potatoes!
step 14 Slice each sandwich in half to make triangles. Place two sandwich halves on each of two plates. Divide french fries evenly with ketchup on the side. Serve the remaining mayonnaise mixture on the side as a tasty dip for the potatoes!
step 15
Serve and enjoy!
step 15 Serve and enjoy!
Tags
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American
Budget-Friendly
Comfort Food
Shellfish-Free
Game Day
Sandwiches & Wraps
Summer
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