Winter BLT Sandwiches

3.8

(11)

By

Martha Stewart Editors

Updated on May 16, 2017

Yield:

4

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.

Ingredients

2 cans (14 ½ 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

Directions

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.
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.
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.