Winter BLT Sandwiches

BLT sandwich
Photo: James Merrell

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.


  • 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


  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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