Open-Faced Roasted Tomato BLTs

Ingredients

• 8 slices bacon 
• 1 tablespoon optional: dill fresh
• 1 tablespoon horseradish 
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup mayonnaise 
• 4 servings olive oil extra-virgin for drizzling
• 4  plum tomatoes halved lengthwise
• 0.3 small onion red thinly sliced
• 1 teaspoon red wine vinegar 
• 4 slices cocktail rye bread seeded
• 1 cup savoy cabbage sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• colander

Directions

1. Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste.
2. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
3. Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
4. Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry.
5. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
6. Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture.
7. Drizzle with more drippings.
8. Photograph by Jonathan Kantor