Caprese BLT with Balsamic Syrup & Sun-Dried Tomato Mayo

For the balsamic syrup: Pour the balsamic vinegar and the brown sugar into a small saucepan over medium heat. Stir to dissolve the sugar, and bring to a boil. Once it hits a boil turn heat down to a low simmer and cook until it reduces by about half and coats the back of a spoon (about 20 minutes). Remove from heat and cool.

For the sun-dried tomato mayo: Chop the sun-dried tomatoes and put in a food processor to chop up a little more. Add the mayo and blend well.

For the assembly: Toast the roll using your preferred method, then smother the cut side of each half with the tomato mayo. Set the bottom half of the roll on your work surface. Put the bacon on first, then the lettuce, next the tomato slices and top with the cheese. Then drizzle with the syrup. You can salt and pepper if you want, but I don’t think you will need it. Add the top of the roll and serve!
Enjoy!