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Author Notes: This is a simple sandwich, but it's good. The details of a BLT are very personal (this is just a BLT variation). I like it with a soft white bread, untoasted, so the sandwich melds. I also like olive oil on the side that doesn't have bacon, instead of mayo. AND I'm in distress that I misread the deadline for the heirloom tomato contest, because it was delicious with Belgian Heart tomatoes from the Greenmarket. —luvcookbooks
Serves 4 sandwiches
- 8 slices soft white bread
- extra virgin olive oil
- 2 ounces arugula leaves
- enough tomato slices for four sandwiches
- 8 slices bacon, cooked crisp and drained on paper towels
- 1. Using a tablespoon, dribble some olive oil on 4 slices of bread. Between one and two tablespoons is about right.
- 2. Layer over the arugula leaves so that they feather over the edge of the bread slice. The finished sandwich will look pretty if you do this.
- Layer the tomato slices over the arugula leaves.
- On top of the tomato slices, place the two slices of cooked bacon. They have plenty of fat so you don't need olive oil on this side of the sandwich.
- Top with the second slice of bread, and slice on the diagonal. It will be juicy and delicious. You will only need to eat one, with a glass of iced tea.
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