BLTP

You will need:

Peasant crusty bread, cut in 1 1/2” thick slices.

The best, ripest, juiciest tomatoes you can get.

Sweet, ripe persimmons, any variety you’re lucky to find.

Very thick cut bacon.

Leaves of lettuce; Romaine, Red leaf, Boston, Bibb, whatever you can get that’s really fresh. Fell free to sacrifice variety for freshness.

Method:

Wash, dry, and expose lettuce leaves to oven flames until very slightly charred and soft. Let cool.

Slice tomatoes and persimmons. Roast them in a pre-heated 450 oven until slightly charred and caramelized but still solid. Mix them all in a pot and stew for a few minutes.

Cut the bacon in 1/2 inch cubes and fry them in a cast iron pan until brown and crispy.

Toast the bread slices in the cast iron pan, using the bacon fat.

Assemble the open-faced sandwich:
Spread the tomato/persimmon stew on toasted bread slices.

Lay the lettuce leaves in layers, overlapping each other, using the color variations for a mosaic effect.

Scatter the lardons over the lettuce.