Bagel BLTs with Pancetta and Herb-Mascarpone

Recipe updated April 2015

Thin slices of pancetta are a tasty alternative to regular bacon on BLT sandwiches—and a crunchy, toasted bagel is a nice switch from plain bread.

But I think what makes this simple, quick BLT recipe most flavorful is the Italian cream cheese with fresh herbs. Mascarpone is a little lighter and sweeter than regular cream cheese, and it’s very spreadable. Skip the typical BLT mayo, and give mascarpone a try.

Serves 2

Ingredients

• 1/3 cup mascarpone, room temperature
• 1-1/2 tbsp finely chopped fresh herbs, such as dill, parsley, and cilantro
• 1/4 lb pancetta, very thinly sliced (about 10 slices)
• 2 large “everything” bagels, lightly toasted
• 1 small stem tomato, thinly sliced
• lettuce leaves, to taste

Mascarpone and Chopped Herbs 

Pancetta

Preparation

1. Combine the mascarpone and chopped herbs in a bowl.

Herb-Mascarpone

1. Heat a large skillet over medium heat and cook the pancetta until cooked through and just crispy, 6-7 minutes, depending on thickness. Drain on paper towels.

Pancetta Beginning to Cook 

Cooked Pancetta

1. Lay the bagels cut-side up on a work surface and spread the mascarpone mixture on all 4 pieces. Divide the pancetta on the bottom halves.
2. Divide the tomato slices on top of the pancetta and mound lettuce leaves on top.

Bagels with Herb-Mascarpone

Pancetta Layer

Tomato and Lettuce Layer

Place the tops on the bagels, slice each in half, and serve.

Bagel BLTs with Pancetta and Herb-Mascarpone