4 medium caprese tomatoes, cut into 1/4-inch-thick slices
Â½ cup yellow cornmeal
Â½ cup extra virgin olive oil
1 pound sliced bacon, cooked until crisp and drained on paper towels
8 large slices Italian bread
2-3 Miceli's Ovoline cut into 1/4-inch-thick slices
4 leaves of romaine, cleaned and patted dry
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt.
In a 10- to 12-inch heavy skillet heat Â¼ cup extra virgin olive oil over moderate heat until hot but not smoking. Place tomatoes in skillet and cook until golden brown on both sides, about 5 minutes, transferring them to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional oil if necessary.
On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.
â¢ Mascarpone Pesto sauce instead of mayo.
â¢ Mix Â¼ cup Miceli's mascarpone with 1 tbsp. pesto until well blended.