What a wonderful way to finally start our Test Kitchen section.  Anne Singleton from Crystal Lake, Illinois allowed us to share her kitchen while we followed this Tyler Florence, for Food Network Magazine, Fresh Mozzarella BLT with Pesto recipe step by step.

This incredibly deilicious sandwich will  definitely impress.  The best thing is it is incredibly easy to make, even for the novice cook.

We would not make any changes to the directions or ingredients.  Our only suggestion is if serving a large crowd, say at a cocktail party, use a large baguette and then multiply the ingredients depending on the size of the baguette.  Cut  the sandwhich into 1 1/2 to 2 inch slices, and secure with a toothpick.  We are definitely serving this at a Fall Fest party we are hosting this weekend.

Ingredients

• 1 4-inch piece baguette
• 2 slices low-sodium applewood-smoked bacon
• 1 1/2 teaspoons storebought pesto
• 1 1/2 teaspoons low-fat mayonnaise
• 1 spear romaine lettuce
• 2 thick slices heirloom tomato
• 1 thick slice fresh mozzarella
• Kosher salt and freshly ground pepper

Directions

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.

Combine the pesto with the mayonnaise and smear on the bottom part of the bread. 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.

Click here to see the recipe and picture of the sandwich as it appears in Food Network Magazine.