Open-Faced Roasted Tomato BLTs

• 4 plum tomatoes, halved lengthwise
• Kosher salt and freshly ground pepper
• Extra-virgin olive oil, for drizzling
• 1/3 cup mayonnaise
• 1 tablespoon horseradish
• 1 cup sliced Savoy cabbage
• 1/4 small red onion, thinly sliced
• 8 slices bacon
• 4 slices seeded rye bread
• 1 tablespoon fresh dill
• 1 teaspoon red wine vinegar

1. Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste.
2. Drizzle with olive oil.
3. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool.
4. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
5. Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
6. Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes.
7. Rinse well with cold water, squeeze out the excess liquid and pat dry.
8. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
9. Toast the bread.
10. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl.
11. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture.
12. Drizzle with more drippings.
13. Photograph by Jonathan Kantor

tomatoes, kosher salt, extravirgin olive oil, mayonnaise, horseradish, cabbage, red onion, bacon, seeded rye bread, fresh dill, red wine vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/open-faced-roasted-tomato-blts-recipe.html (may not work)