The noble BLT, known as one of America's most popular sandwiches, is getting an Italian makeover. Served on firm ciabatta, this "pancetta, lattuga, e pomodoro" sandwich gets its Italian twist by a nice dollop of pesto mayo (or a healthy schmear, we'll never tell on you!) A side of cottage fries makes this a new multicultural classic for your sandwich rotation.
Slice Roma tomatoes into 12 ¼" rounds. Halve ciabatta rolls. Slice potatoes into ¼" rounds. On a separate cutting board, halve bacon strips across width.
Roast the Potatoes
Place potatoes on prepared baking sheet. Drizzle with 1 Tbsp. olive oil, and season with ½ tsp. salt and ¼ tsp. pepper. Toss to combine and arrange in a single layer. Place on lower oven rack and roast until browned and fork tender, 30-35 minutes. While potatoes roast, cook bacon and toast ciabatta.
Cook the Bacon and Toast Ciabatta
Line a plate with a paper towel. Place bacon on second prepared baking sheet and place on upper oven rack. Cook until crispy, 10-12 minutes. Transfer to towel-lined plate. Replace foil on baking sheet and add ciabatta halves cut-side down. Toast in oven until warmed through and lightly toasted, 5 minutes. Remove ciabatta from oven and top with mozzarella slice. Set aside. While ciabatta toasts, make pesto mayo.
Make the Pesto Mayo
In a small bowl, stir together mayonnaise and pesto. Taste and season with a pinch of salt and pepper if desired.
Build the Sandwiches
Divide cooked bacon between bottom slices of ciabatta. Top bacon with tomatoes and arugula. Spread half the pesto mayo on ciabatta tops (reserve remaining for potatoes) and place atop sandwiches.
Plate the Dish
Slice sandwiches and serve on a plate alongside potatoes. Serve remaining pesto mayo on side for dipping potatoes.