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B.O.A.T. Sandwiches

Contributed by Diana Sturgis

SERVINGS: 6

•BASIC-EASY
•FAST

Made with bacon, olive paste, arugula and tomatoes, these sandwiches are a twist on the ordinary BLT. If you don't have a stove or a microwave oven, use thin slices of prosciutto—uncooked—instead of bacon.

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12 bacon slices (12 ounces)
1/3 cup mayonnaise
1 tablespoon black olive paste
1 teaspoon red wine vinegar
12 slices peasant bread, toasted
1 bunch of arugula (5 ounces), large stems discarded
3 tomatoes, thinly sliced

In a large skillet or a microwave oven, cook half of the bacon until crisp, about 5 minutes; drain. Repeat with the remainder of the bacon.
Stir together the mayonnaise, olive paste and vinegar. Spread the mayonnaise mixture on 6 of the bread slices, layer the bacon, arugula and tomatoes on top and sandwich with the remaining slices of bread.

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