Oxmoor House Photo by: Oxmoor House

Heirloom Tomato, Arugula, and Bacon Sandwiches

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.

Oxmoor House JANUARY 2013

  • Yield: Serves 4 (serving size: 1 sandwich)
  • Hands-on: 10 Minutes
  • Total: 20 Minutes


  • 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.


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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 6.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2g
  • Protein: 11.7g
  • Carbohydrate: 39g
  • Fiber: 2.2g
  • Cholesterol: 13mg
  • Iron: 2.5mg
  • Sodium: 667mg
  • Calcium: 53mg

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Heirloom Tomato, Arugula, and Bacon Sandwiches Recipe