- 1 pound bacon, sliced into 1/2-inch pieces
- 1 yellow onion, halved and thinly sliced
- 1 rustic French loaf
- Extra virgin olive oil, for drizzling
- Salt and pepper, to taste
- 1 head romaine, halved
- 2-3 heirloom tomatoes, red, orange and yellow
- Heat a cast-iron skillet over over medium heat. Add the sliced bacon. Cook until crispy. Remove bacon from the pan and place on a paper towel-lined plate.
- Drain almost all the bacon fat, leaving about 2-3 tablespoons in the pan. Add the onions and slowly cook down until caramelized.
- In a food processor, combine the cooked bacon bits and the caramelized onions. Pulse until it forms a chunky paste. Set aside until needed.
- Heat grill pan over medium heat.
- Slice the bread into 4 pieces about 3/4-inch thick. Drizzle both sides with a little EVOO. Drizzle the romaine halves as well, and sprinkle with salt and pepper.
- Start by grilling the bread until golden and crispy. After you flip the bread, add the romaine to the grill, cooking just until charred, about 1-2 minutes. Remove the bread and romaine from grill.
- Thinly slice the romaine on a bias into shreds. Cut the tomatoes into 1/2-inch-thick slices.
- To assemble, spread a good amount of bacon jam on the hot, grilled bread followed by 3-4 slices of tomato, sprinkle with salt and pepper, then top with the shredded lettuce. Serve warm or room temperature.