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
slices soft white bread
extra virgin olive oil
enough tomato slices for four sandwiches
slices bacon, cooked crisp and drained on paper towels
In This Recipe
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.