Tomato Toast with Arugula and Bacon

The classic BLT (bacon, lettuce and tomato sandwich) gets an upgrade in this elegant, deconstructed appetizer. At one of our favorite cocktail spots in Alexandria, The King & Rye, we love ordering the “Tomato Toast”: toasted bread topped with a thin layer of Mayo, fresh heirloom tomatoes, pickled shallots, a sprinkle of sea salt and a drizzle of olive oil. Recreating this dish at home, we’re making it our own by using thinly sliced, grilled Italian bread as our base, adding arugula, a peppery green, and of course, crispy bacon. It’s a delicious dish! 

INGREDIENTS

• Italian Loaf
• 2 Small Tomatoes (I used Campari)
• Handful of Arugula stems removed
• 3 Strips Bacon
• 1-½ Tbsp. Mayonnaise
• Salt and Pepper to Taste
• Olive Oil

Quick Pickled Shallots

• 2 Shallots
• 4 Tbsp. White Vinegar
• 4 Tbsp. Water
• 1 Tbsp. Kosher Salt
• 1 Tbsp. Granulated White Sugar

INSTRUCTIONS

You'll need to make your pickled shallots about an hour ahead of time, so plan accordingly.

Step 1: In a small pot, add water and vinegar, salt and sugar. Bring to a simmer, just until the salt and vinegar have fully dissolved. In the meantime, thinly slice 2 medium-sized, peeled shallots, and place in a glass bowl (I used a liquid measuring cup). Pour the hot pickling liquid over and give it a good stir. Cool slightly, then cover and refrigerate for one hour.

After an hour, drain liquid and store pickled shallots in the fridge, covered, until ready to prepare the recipe.

Step 2: When ready to begin the recipe, gather all of your ingredients.

Step 3: In a skillet over medium-high heat, cook the bacon until crispy. Set bacon aside on a paper-towel lined plate and leave the bacon grease in your pan. Begin heating your cast iron grill pan over high heat (or preheat your toaster oven).

Step 4: Thinly slice tomatoes and set aside. Using a bread knife, thinly slice the Italian loaf on a bias, approximately ½" thick.

Step 5: Using a silicone pastry brush, generously brush the warm bacon grease over one side of each slice of the bread. Once the grill pan is hot, add the bread slices, greased side down, until well toasted. Flip over to the dry side, and toast lightly. Set aside.

Step 6: Chop the bacon into narrow strips.

Step 7: With all prepared components gathered, begin assembling the toasts.

Smear a layer of mayonnaise on each slice of bread, top with tomato slices, season with salt and pepper, then add arugula and pickled shallots. Drizzle with olive oil just before serving and move to a serving platter.

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