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
Ingredients
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8
slices soft white bread
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extra virgin olive oil
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2 ounces
arugula leaves
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enough tomato slices for four sandwiches
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8
slices bacon, cooked crisp and drained on paper towels
Directions
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1. Using a tablespoon, dribble some olive oil on 4 slices of bread. Between one and two tablespoons is about right.
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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.
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Layer the tomato slices over the arugula leaves.
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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.
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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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