Caprese Blt - cooking recipe

Ingredients

2 medium tomatoes, sliced thin
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 loaf ciabatta
1 1/3 cups packed fresh basil
1/3 cup mayonnaise
2 teaspoons lemon juice
1 garlic clove, minced
1/8 teaspoon hot sauce
8 slices bacon, cooked until crisp, drained, and crumbled
4 romaine lettuce leaves
8 ounces fresh mozzarella cheese, sliced thin

Preparation

Place tomato slices on several layers of paper towels and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture.
Mix oil and vinegar together in small bowl.
Slice bread in half horizontally and use fingers to remove and discard all but 1/2 inch of interior crumb.
Puree 1 cup basil, mayonnaise, lemon juice, garlic, hot sauce, and 1/4 teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times.
Spread basil mayonnaise on both cut sides of bread.
Sprinkle bacon on bottom half of bread and place romaine on top of bacon.
Shingle tomatoes and mozzarella alternately over romaine and drizzle wih oil and inegar mixture. Place remaining 1/3 cup basil in single layer on top and replace top half of bread.
Cut crosswise into 2 inch sandwiches. Serve.