Recipes Ingredients Meat & Poultry Pork Recipes Winter BLT Sandwiches 3.8 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell 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. Rate it Print