1 pound fresh Florida tomatoes
4 round hard rolls (4-inch)
3/4 cup bottled creamy Caesar salad dressing, divided
3 cups chopped iceberg lettuce
7 slices bacon, cooked and crumbled (about 1/2 cup)
1/4 cup sliced green onions (scallions)
Servings: 4
1. Preheat oven to 400ºF. Use tomatoes held at room temperature until fully ripe. Coarsely chop tomatoes (makes about 3 cups); place in a large bowl and set aside.
2. Slice off the top of each roll; remove center of rolls and cut into small cubes (makes about 3 cups). Place bread cubes on a cookie sheet; toast in oven until golden, about 5 minutes, turning occasionally. Brush inside of rolls with 2 tablespoons of the creamy dressing. Bake until lightly toasted, about 5 minutes; set aside.
3. To the bowl with the tomatoes add lettuce, bread cubes, bacon, green onions and remaining Caesar dressing; toss until well combined. Spoon into toasted bread shells. Place tops of rolls overfilling; serve immediately.
Yield: 4 sandwiches
Notes: Consider the Chopped BLT Salad Sandwich— a recipe that updates one of America's best-loved sandwiches by following the chopped salad trend of the '90s. Finely chopped ripe, red tomatoes and lettuce are mixed with crumbled bacon, toasted bread cubes and green onions to form the classic sandwich filling. Then crusty hard rolls are spread with Caesar dressing and toasted, allowing the creaminess to sink in before the filling is placed inside.
4 round hard rolls (4-inch)
3/4 cup bottled creamy Caesar salad dressing, divided
3 cups chopped iceberg lettuce
7 slices bacon, cooked and crumbled (about 1/2 cup)
1/4 cup sliced green onions (scallions)
Servings: 4
1. Preheat oven to 400ºF. Use tomatoes held at room temperature until fully ripe. Coarsely chop tomatoes (makes about 3 cups); place in a large bowl and set aside.
2. Slice off the top of each roll; remove center of rolls and cut into small cubes (makes about 3 cups). Place bread cubes on a cookie sheet; toast in oven until golden, about 5 minutes, turning occasionally. Brush inside of rolls with 2 tablespoons of the creamy dressing. Bake until lightly toasted, about 5 minutes; set aside.
3. To the bowl with the tomatoes add lettuce, bread cubes, bacon, green onions and remaining Caesar dressing; toss until well combined. Spoon into toasted bread shells. Place tops of rolls overfilling; serve immediately.
Yield: 4 sandwiches
Notes: Consider the Chopped BLT Salad Sandwich— a recipe that updates one of America's best-loved sandwiches by following the chopped salad trend of the '90s. Finely chopped ripe, red tomatoes and lettuce are mixed with crumbled bacon, toasted bread cubes and green onions to form the classic sandwich filling. Then crusty hard rolls are spread with Caesar dressing and toasted, allowing the creaminess to sink in before the filling is placed inside.
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