Italian Blt - cooking recipe

Ingredients

4 medium plum tomatoes, quartered
1 tbsp balsamic vinegar
1 tbsp finely chopped fresh basil
1/4 cup olive oil
8 slices pancetta
1 loaf ciabatta
1 clove garlic, crushed
4 oz bocconcini, thickly sliced
1 cup baby arugula leaves

Preparation

Place tomato in medium bowl with vinegar, basil and 1 tbsp of the oil; toss tomato to coat in mixture.
Cook tomato and pancetta on heated oiled grill pan (or under broiler or on the grill) until tomato is browned and pancetta crisp.
Cut bread into quarters, split quarters in half horizontally. Brush cut sides with combined garlic and remaining oil. Toast bread, cut-side down, on same grill pan.
Sandwich tomato, pancetta, bocconcini and arugula between bread pieces.