| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale Applewood Smoked Whole Pork Belly Bacon Slab, Sliced in Half | 549162 | 4 oz. |
| Ace Bakery Mini Herb Schiacciata | 730103 | 1 ea. |
| Garlic, Minced | 128579 | 0.5 tsp. |
| Rosemary, Finely Chopped | 133076 | 0.25 tsp. |
| Highland Extra Heavy Duty Mayonnaise | 463339 | 3 oz. |
| Lemon Juice | 221550 | 0.5 tsp. |
| Bix Produce Baby Arugula | 139036 | 0.5 oz. |
| Bix Produce Tri-Color Grape Tomatoes, Quartered | 121269 | 4 oz. |
| Basil | 133025 | 1 tsp. |
| Santa Lucia Olive Oil Blend | 267741 | 1 Tbsp. |
| Santa Lucia Balsamic Vinegar | 289224 | 2 Tbsp. |
Garlic Rosemary Aioli
Combine mayo, rosemary, lemon juice and garlic. Mix well, set aside.
Tomato Mixture
Quarter tomatoes and combine with oil, balsamic, garlic, and basil.
Cook bacon until crispy.
Place Schiacciata on grill until toasted.
Spread aioli on both sides of toasted bread, place bacon on heel of bun, then top with tomato mixture and arugula. Slice in half and serve with your favorite side.
