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A Most Excellent BLT

The juiciest summer tomato and the crispiest bacon yields a dream sandwich.
Servings 2 BLTS


  • 4 - 6 pieces bacon (uncooked) I love Nueske's Applewood smoked
  • 1/4 cup mayonnaise
  • 2 Tbs Dijon mustard
  • 2 big handfuls arugula
  • 2 Tbs olive oil
  • 1 splash white Balsamic vinegar lemon juice or white wine vinegar works just as well
  • Salt and pepper
  • 1 large red heirloom tomato
  • 4 pieces sandwich bread Use your favorite.


  • Place the bacon on a foil-lined cookie sheet and insert into the oven. Set the temperature to 375 and cook for 20 minutes or so until the bacon is deep, dark brown and incredibly crisp. Pour off the fat (save for another use!) and remove the bacon to a paper towel-lined plate.
  • Mix the mayo and mustard together and set aside.
  • In a large bowl, toss the arugula with the olive oil, vinegar, salt and pepper and taste as you go. It should be bright and sharp.
  • Using a serrated knife, slice your tomato into thick slices.
  • Place your sandwich bread in the toaster and toast until golden brown.
  • To assemble: slather the mustard-mayo on to both sides of the bread; add the tomato (season with salt and pepper), the arugula (if it's too much, put some on the side and call it a salad), and the bacon. Slice in half and eat right away.