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Heirloom Tomato, Arugula, and Bacon Sandwiches

Oxmoor House
Hands-on time 10 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 sandwich)
Try a slightly new interpretation of the classic BLT with a flavored mayo. You can prepare the mayonnaise mixture and cook the bacon up to one day ahead. Heirloom tomatoes can vary in size, so use your judgment: If your tomatoes are small, add a slice or two more.


  • 2 tablespoons light mayonnaise
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced fresh sage
  • 8 (1-ounce) slices sourdough bread, toasted
  • 3 medium heirloom tomatoes, each cut into 4 (1/2-inch-thick) slices
  • 8 center-cut bacon slices, cooked
  • 1 cup arugula

Nutrition Information

  • calories 263
  • fat 6.8 g
  • satfat 1.7 g
  • monofat 1.8 g
  • polyfat 2 g
  • protein 11.7 g
  • carbohydrate 39 g
  • fiber 2.2 g
  • cholesterol 13 mg
  • iron 2.5 mg
  • sodium 667 mg
  • calcium 53 mg

How to Make It

  1. Combine first 4 ingredients in a bowl.

  2. Spread mayonnaise mixture evenly over 1 side of each toast slice. Top each of 4 toast slices with 3 tomato slices, 2 bacon slices, and 1/4 cup arugula. Top with remaining 4 toast slices.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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