Tuesday, August 9

BGLT Sandwiches


To be honest, I'm not a huge fan of BLT sandwiches. Crispy bacon and bread are always delicious, but often times the tomato is mushy, the lettuce is wilted, and there's way too much mayo (which I'm not a fan of, at all). So I set out to create my own version of a BLT, the BGLT ("G" for Goat Cheese), to ensure that all ingredients were given equal attention. Of course I used crispy, thick-cut bacon, but there's also thick-sliced heirloom tomatoes, a light arugula salad, a creamy goat cheese spread, all served between toasted Parisian bread. My boyfriend and I both agreed that it was a killer sandwich.


Bacon, Goat Cheese, Arugula, & Heirloom Tomato Sandwiches:
  • In a large skillet, cook 6 pieces of thick-cut bacon* for 10 minutes, or until crispy on both sides.
  • Meanwhile, slice a loaf of sourdough bread** into four 3/4" slices and toast until golden brown.
  • Slice a large heirloom tomato into 1/2" slices. Season with black pepper.
  • Toss 1 c. wild arugula with 1 tsp. extra-virgin olive oil, 1/2 tsp. balsamic vinegar, salt, and pepper.
  • In a small bowl, combine 1 tbsp. herbed goat cheese with 1 tbsp. whipped lite cream cheese.
  • To assemble sandwiches, spread both sides of the toasted bread with the goat cheese mixture.
  • Then top with a layer of tomato, three slices of bacon, the arugula salad, and one more layer of tomato.
  • Place the last slice of bread on top, cut each sandwich in half, and serve.


Serves two
*I used applewood smoked bacon.
**Can substitute for any soft, dense white bread.