Fresh Mozzarella BLT with Pesto

Ingredients

• 2 slices applewood-smoked bacon low-sodium
• 1 piece baguette 
• 1 slice mozzarella cheese fresh thick
• 2 slices heirloom tomatoes thick
• 1 serving kosher salt and pepper freshly ground
• 1.5 teaspoons mayonnaise low-fat
• 1.5 teaspoons pesto store-bought
• 1  spear romaine lettuce 

Equipment

• frying pan
• paper towels
• baking paper

Directions

1. Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
2. Combine the pesto with the mayonnaise and smear on the bottom part of the bread.
3. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.
4. Photograph by Hallie Burton