• 11 Ratings

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0