Heirloom Tomato, Arugula, and Bacon Sandwiches

Heirloom Tomato, Arugula, and Bacon Sandwiches Recipe
Oxmoor House
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.


Serves 4 (serving size: 1 sandwich)
Total time: 20 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 10 Minutes
Total: 20 Minutes

Nutritional 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


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


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.


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