The B.T.T. [Bacon Takes Tuscany]

In the world of lunches, sandwiches don't automatically rank high on my list of Typical Choices. Unless I have the option for a panini or a fantastic sub, I'm far more likely to order soup or a salad. Exceptions are made for a killer grilled cheese (The Grilled Cheese in Norfolk, Virginia is on my short-list for places to visit) or an apple-wood B.L.T. because I cannot pass up the chance for a B.L.T.

When not hitting a restaurant for lunch which, let's face it, is 90% of the case, I do get creative with sandwiches. I've paired raspberry jam with mild cheddar for a sweet-and-savory grilled cheese or an Asiago cheese bagel with deli-sliced ham and Havarti. My favorite lunch sandwich, though, is a sandwich I've dubbed the B.T. T.: Bacon Takes Tuscany. This sandwich was born out of the fact that my boss keeps pesto around and my family doesn't. It takes the classic bacon-lettuce-tomato deal and takes it on a road-trip through Italy with basil pesto, cherry tomatoes, baby spinach, and melted cheese.

B.T.T. (Bacon Takes Tuscany)

3 slices thick-cut bacon

ground black pepper

1 pinch of oregano

2 slices bread of choice (sourdough or foccacia would be great for this)

1 Tablespoon basil pesto

1 slice Havarti, Provolone, or mozzarella cheese

3 or 4 cherry tomatoes, halved

handful of baby spinach

1. If you want the ultimate bacon experience, cut the bacon slices in half before frying and weave into a square. Quickly transfer to hot pan, rearrange slices, and sprinkle with black pepper and oregano. When cooked to your preference, soak off excess fat with paper towels.
2. Toast bread in a 425-degree oven. Flip slices and spread pesto on one and cheese on the other. Heat until cheese is melted.
3. Press cherry tomatoes into melted cheese and assemble sandwich with baby spinach and bacon. If desired, drizzle with a little balsamic vinegar before eating

What is your favorite sandwich combination?