Twisted BKT (Bacon, Kale and Tomato) by Mel

Melissa Baldan


This one was created for the World Food Champs. We were asked to twist the Bacon Kale Tomato sandwich. Since I'm not a huge Kale fan, I decided to do something different with the Kale to tone done the bitterness.
This is so delicious!


☆☆☆☆☆ 0 votes

25 Min
15 Min



  • 8 clove
  • 6 slice
    thick cut bacon
  • 2 tsp
    olive oil
  • 1 Tbsp
    italian seasoning
  • 1 can(s)
    refrigerated pizza crust dough

  • 4 c
    baby kale
  • 2 c
  • 1/4 c
    pine nuts
  • 1/2 c
    shredded parmesan cheese
  • 2 clove
    garlic (reserved from focaccia recipe)
  • 1/4 tsp
  • 1 c
    olive oil

  • 1 large
    heirloom tomato
  • 8 oz
    fresh mozzerella (preslied is easiest, 1 oz slices)

How to Make Twisted BKT (Bacon, Kale and Tomato) by Mel


  1. 1. Place garlic cloves in a stone ridged baker and cover with bacon. Place Parchment over bacon. Place in microwave and cook for 5min. Turn bacon and separate. Return to microwave and cook for 2-5 more minutes or until crisp. Set aside the garlic to use later. Chop bacon and set aside.
  2. 2. Preheat oven to 400. Grease baking sheet with 1 teaspoon olive oil. Unroll pizza crust onto baking sheet. Spread remaining oil, bacon and seasoning over crust. Bake 12 minutes. Remove from oven and set on cooling rack.
  3. 3. While focaccia is baking place kale, basil, pine nuts, Parmesan cheese, garlic and salt in food processor. Begin processing and drizzle oil over mixture until totally incorporated. Set in fridge until ready to use.
  4. 4. To assemble sandwiches cut focaccia into 8 pieces, about 5x4 inches each. Spread ½ tablespoon pesto on the plain side of focaccia pieces, stack 1 slice mozzarella and a thick slice of tomato on each piece and top with second slice of focaccia.

Printable Recipe Card

About Twisted BKT (Bacon, Kale and Tomato) by Mel

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Healthy Heirloom
Hashtag: #pesto

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