Open Face BLT with Heirloom Tomatoes

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I’m still thinking about this open face BLT a week later, which probably means I should tell you about it.

There are few things in this world that I love more than BLTs. Avocados, deer, and kittens are a few things that come to mind. But honestly, tell me what’s better than crispy bacon, sweet and juicy tomatoes, soft bread, mayo, and crunchy lettuce? I’m tearing up just thinking about it.

I’ve made many a BLT in my day but last weekend, I decided to take it to the next level. I bought a few different kinds of heirloom tomatoes at the farmers’ market. I got the best mayo I could find, heated up some slices of locally-baked bread, and fried some high-quality bacon.

Of course, you don’t need to do all these things to reach BLT nirvana, but having them helps. I’d also recommend frying the bacon within an inch of its life. The crispier, the better.

It’s difficult to explain how good this tastes, partly because I’m afraid I’ll start crying and partly because it honestly transcends description. Picture two fragrant pieces of toast, slightly sweet mayo, fresh tomatoes, lettuce, and crunchy bacon that somehow manages to melt in your mouth. If that doesn’t make you want to make this sandwich immediately, I don’t know what will.

ANYWAY. Make this BLT as soon as possible. It’s one of the most delicious I’ve ever tasted. The best part is, I made it so I don’t need to pay for it at a restaurant or seek it out. It’s readily available to me, which is either the greatest thing or the most dangerous thing ever.

Here’s a song that I’ve been meaning to share with you. Also, here’s another one because I was listening to it while I wrote this post and I like the drums and instrumentation.

Open Face BLT with Heirloom Tomatoes


2 pieces of good bread
organic mayo
4 slices (or more) of bacon
oil for frying
3 heirloom tomatoes, sliced thin
4 lettuce leaves
flaky sea salt and pepper for topping


Heat the bread in a toaster oven or real oven until it’s soft and slightly browned.

While the bread is heating up, fry the bacon in some oil. It takes about 2 minutes on each side, but keep an eye on things. Make sure it’s extra crispy before you remove it from the pan. Place the strips on a paper towel-lined plate to absorb some grease.

Spread some mayo on each piece of toast. Place a couple lettuce leaves on each slice and then put the bacon on top. Place the heirloom tomato slices on top. Sprinkle with salt and pepper. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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2 Responses to Open Face BLT with Heirloom Tomatoes

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