![JLT Sandwich](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-07/US_JLT_Sandwich_Final.jpg?itok=TSgOfuxH)
The classic BLT sandwich revisited
Ingredientes Para
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x 4
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5 ml
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x 2
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Iceberg Lettucex 4
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x 4
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-
Preparación
1
Wash lettuce, dry and cut into thin shreds. Slices tomatoes into ½ inch thick
![](/sites/tastefrance.com/files/2020-07/1_20200630_%C2%A9BrakeThrough%20Media_A10O9686_0.jpg)
© ©BrakeThrough Media
2
Toast bread until golden color.
![](/sites/tastefrance.com/files/2020-07/2_20200630_%C2%A9BrakeThrough%20Media_A10O9691_0.jpg)
© ©BrakeThrough Media
3
Spread each slice with 1 tbsp mayonnaise mixed with chopped rosemary
![](/sites/tastefrance.com/files/2020-07/3_20200630_%C2%A9BrakeThrough%20Media_A10O9698_0.jpg)
© ©BrakeThrough Media
4
Top with Bayon ham, tomatoes and lettuce seasoned with extra virgin olive oil and grounded pepper.
![](/sites/tastefrance.com/files/2020-07/4_20200630_%C2%A9BrakeThrough%20Media_A10O9704_0.jpg)
© ©BrakeThrough Media
5
Cut in half and serve
![](/sites/tastefrance.com/files/2020-07/5_20200630_%C2%A9BrakeThrough%20Media_A10O9713_0.jpg)
© ©BrakeThrough Media
Colaborador
![Benjamin_Vaschetti](/sites/tastefrance.com/files/styles/max_325x325/public/2020-09/Benjamin%20Vaschetti.jpg.webp?itok=GRS1wM2t)
Benjamin Vaschetti
Chef