BACT: Bacon, Arugula and Confit Tomatoes

BACT: Bacon, Arugula and Confit Tomatoes

8 servings confit tomatoes, 1 sandwich

Don't settle for the typical PB&J sandwich when packing for your next outdoor adventure, try our new BACT sandwich instead! Made with confit tomatoes, Awesome Arugula, bacon, sourdough bread and mayo, this crunchy delight of a sandwich is the perfect addition to any picnic or hiking trip.

Ingredients

For the confit tomatoes:

2 cups cherry or grape tomatoes

10 garlic cloves

8 basil leaves

¼ cup olive oil

Kosher salt and freshly ground black pepper

Olive oil

For the sandwich:

2 pieces bakery style sourdough bread

Mayonnaise

⅓ cup Forward Greens Awesome Arugula

2 pieces cooked bacon

⅓ cup confit tomatoes

Directions

To make the confit tomatoes:

    1. Preheat the oven to 300 degrees F.

    2. Add tomatoes, garlic, and basil leaves to a rimmed baking sheet. Pour ¼ cup oil over the top and season well with salt and pepper. Toss to coat all components with olive oil. Cook in preheated oven for 1 hour.

    3. When done, let cool for 10minutes, add to a jar, and top with additional olive oil to cover. Refrigerate to store.

 

To make the sandwich:

    1. Spread a thin layer of mayonnaise on both sides of both pieces of bread.

    2. Top one piece of bread withAwesome Arugula. Spread the tomatoes evenly over the arugula. Layer the bacon evenly across the sandwich on top of the tomatoes. Finish with the other slice of bread.

    3. Head a skillet over medium high heat. Once hot, add the sandwich and cook until golden brown on both sides.

    4. Sandwich can be eaten immediately or wrapped in foil and eaten at room temperature later.

Bon appétit!

Other Recipes

Find more ways to enjoy your greens

Make Ahead Egg Bites

Make ahead breakfasts make the whole week better. It’s one less thing to think about and you’re guaranteed something delicious each morning! These egg bites are full of nutrition and flavor. Feel free to make some ingredient swaps – this is a great way to use any veggies in your crisper! Just make sure to include the Micro Broccoli or Micro Kale for vitamins A and C to power you through your day.

View Recipe

Creamy Mango Kale Smoothie

This smoothie is a wonderful way to start the day – it’s sweet, creamy, nutritious, and will keep you full. Feel free to play with the ingredients! Vanilla yogurt is a great swap and the protein powder can be omitted, but it’s a great way to make sure the smoothie carries you through to lunch.

View Recipe

Sweet Potato Black Bean Bowl

These bowls are the perfect simple lunch or dinner and work well with any diet: they’re vegan and gluten free! Nutritious and delicious sweet potatoes and black beans get tons of flavor from the zippy garlic tahini sauce and a dose of freshness from the Micro Broccoli.

View Recipe

Spring Mix Salad with Pomegranate

This salad is a great way to experience fresh flavors in the winter time. It’s full of herbs like parsley, dill, and mint with citrusy zings thanks to the pomegranate, fennel, and lemon. This will be a salad you make again and again, even well into the spring!

View Recipe