Over-the-Top Tomato Sandwich

Southern Living
Over-the-Top Tomato SandwichRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
A fancy version of the BLT, Over-the-Top Tomato Sandwich features seasonal ingredients including fresh tomatoes and basil. Pair Over-the-Top Tomato Sandwich with a simple green salad for a complete meal.
Makes 4 servings


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8 artisan sourdough or multigrain bread slices
1/2 cup butter, melted
1 3/4 pounds ripe beefsteak or heirloom tomatoes (about 5 medium)
1/2 cup torn fresh basil leaves
2 tablespoons fresh oregano leaves
3 tablespoons extra virgin olive oil, divided
1/2 cup mayonnaise
4 1/2 teaspoons fresh lemon juice, divided
3 cups loosely packed fresh arugula
8 thick bacon slices, cooked


Hands-on: 20 Minutes
Total: 30 Minutes

1. Brush both sides of bread slices lightly with melted butter. Cook bread slices in a large skillet over medium-high heat 1 to 2 minutes on each side or until toasted.

2. Cut tomatoes into 1/4-inch-thick slices, and place in a single layer on a wire rack in a jelly-roll pan. Sprinkle generously with salt and pepper, and let stand 10 minutes.

3. Process basil, oregano, and 2 Tbsp. oil in a food processor or mini chopper until finely ground. Add mayonnaise and 1 Tbsp. lemon juice to processor; pulse until smooth.

4. Stir together remaining 1 Tbsp. oil and 1 1/2 tsp. lemon juice in a medium bowl; add arugula, and toss to coat. Spread mayonnaise mixture on 1 side of each bread slice. Layer 4 bread slices with tomato slices, arugula mixture, and 2 bacon slices. Top with remaining 4 bread slices, mayonnaise-side down.

Created date

May 2014