5 Ingredients or Fewer

BAT-wich: Bacon, Arugula, and Tomato Sandwich

July 31, 2010
0 Ratings
  • Serves 4 sandwiches
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

What You'll Need
  • 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. 1. Using a tablespoon, dribble some olive oil on 4 slices of bread. Between one and two tablespoons is about right.
  2. 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.
  3. Layer the tomato slices over the arugula leaves.
  4. 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.
  5. 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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