Stacked Heirloom Tomato Sandwich

A fresh, farmers’ market take on the classic BLT! This open-faced sandwich is perfect for summer. If heirloom tomatoes are not available to you, try using fresh vine-ripened tomatoes. You may even be able to find a variety of vine-ripened colors, such as yellow and green.

INGREDIENTS
4 slices crusty bread (sourdough or French baguette)
4 medium heirloom tomatoes, in assorted colors, cut into 1/4-1/3 inch slices
1/8 pound bacon, crumbled (approximately 4 slices)
Balsamic or red wine vinaigrette dressing
20 small, fresh basil leaves, chopped
1 1/2 ounces blue cheese, crumbled
Salt and pepper or Italian seasoning blend, to taste

INSTRUCTIONS

1. Thoroughly cook bacon in a heavy skillet over medium heat until crisp and transfer to a paper towel to drain.
2. Brush each bread slice with olive oil and sprinkle with salt and pepper or an Italian seasoning blend. Bake in the oven at
   400º F for 3-5 minutes. Remove and place on a cooling rack.
3. Crumble the bacon. Place one slice of toasted bread on each plate and divide tomato slices among them. Stack tomatoes with bacon and chopped fresh basil between each slice.
4. Top with remaining basil, bacon and cheese. Drizzle your favorite balsamic or red wine vinaigrette dressing over the tomatoes and serve.

Tip: If blue cheese isn’t your favorite, try crumbled Gorgonzola, feta, goat cheese or fresh sliced mozzarella.