An il Fustino recipe

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Author: James R. Kirkley, IV

The order of the ingredients on this sandwich will determine if it slides apart or not, be careful.

Serves: 4

Pomegranate Vinegar Glazed Bacon, Arugula, & Tomato Focaccia Sandwich


1 pound, medium sliced bacon
1/2 cup, ketchup
1/2 cup, dark brown sugar
4 teaspoons, il Fustino Pomegranate vinegar
2 cups, arugula leaves
2 large, Beefsteak tomatoes - thinly sliced
4 tablespoons, aioli (see recipe below)
1 loaf, Focaccia bread - quartered and sliced vertically
freshly ground pepper
1/2 cup, il Fustino Garlic Olive Oil
1 egg yolk
1 teaspoon, il Fustino Pomegranate vinegar
1 pinch, kosher salt


  1. Preheat oven to 425 degrees
  2. In small saucepan over low heat, add ketchup, brown sugar and Pomegranate vinegar. Stir until sugar is dissolved, remove from heat
  3. Arrange bacon on cookie sheet and brush each slice with glaze, bake for approximately 12 minutes. At the 10 minute mark watch closely, bacon will cook at varying times due to thickness. Remove from oven when bacon is brown around edges and still supple. Do not bake until crisp.
  4. Prepare bread by brushing both sides with aioli (see recipe below). Do not over use aioli, the flavor in this sandwich comes from the bacon.
  5. Divide bacon between four sandwiches
  6. Add tomatoes and a nice grind of pepper
  7. Add arugula and top with bread
  8. For Aioli: in a small bowl, add egg yolk, 1 teaspoon Pomegranate Vinegar and a pinch of kosher salt
  9. Whisk in Garlic Olive Oil a few drops at a time. Continue adding oil until a thick emulsion is formed.