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Winter BLT Sandwiches


The classic version of this sandwich may seem synonymous with summer, but our variation suffers no seasonal deficiency, thanks to roasted tomatoes and hearty arugula.

  • Yield: Makes 4

Photography: James Merrell

Source: Martha Stewart Living, March 2007


  • 2 cans (14 1/2 ounces each) diced tomatoes, drained
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 pound sliced applewood-smoked bacon
  • 8 slices white bread, toasted if desired
  • 2 tablespoons mayonnaise
  • Freshly ground pepper
  • 4 cups baby arugula


  1. Preheat oven to 450 degrees. Stir together tomatoes, garlic, oil, and salt in a bowl. Transfer to a rimmed baking sheet. Roast until tomato mixture looks dry, about 15 minutes. Transfer to a cutting board, and let cool slightly. Finely chop; set aside.

  2. Working in batches, fry bacon in a heavy skillet over medium heat, flipping once, until crisp, about 4 minutes per side. Transfer bacon to a plate lined with paper towels to drain.

  3. Spread 1 side of each bread slice with mayonnaise. Top half the slices with tomato mixture; season with pepper. Layer with arugula then bacon, dividing evenly. Top with remaining bread slices.

Cook's Notes

To minimize curling and shriveling, as well as spattering, place bacon in a cold skillet, and cook it slowly over medium heat. Transfer the crisped strips to a plate lined with paper towels to allow excess fat to drain from the bacon; a double layer will ensure optimum absorption.

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