It is past mid-September and fall is right around the corner. I recently made a trip to the local farms for fresh produce and fruit. One of my late summer favorites is BLT’s. I love when the tomatoes are at their peak. This is the time to get them at their best. I purchased beefsteak and heirloom tomatoes which were all organic. There is no other time of the year that they taste this good. I do not like to buy store-bought tomatoes during the year because the taste just doesn’t compare. Also, the lettuce I purchased is beautiful and leafy. I modified the mayonnaise with Dijon mustard to give the BLT’s a little bite. I purchased the loaf of bread from “Hall Street Bakery” in Grand Rapids, Michigan.

I purchased the bacon from Sobie’s Meats in Walker, Michigan. It is a thick cut and high quality. Sobie’s cures their own bacon on Wednesdays so this is as fresh as it gets.  I cooked the bacon in an antique Griswold cast iron skillet. I have a large collection of ironware and love to cook with the older pieces. The older skillets seem to get better with age and season so much better than any of the newer ironware.

Ingredients

• 1 pound good-quality applewood-smoked bacon, thin or thick sliced. (I used thick.)

• 3 medium/large beefsteak or heirloom tomatoes, sliced ¼-inch thick

• 1/2 cup mayonnaise, I used Hellman’s which I prefer

• 1 Tbs. Dijon mustard like Grey Poupon

• 1/2 teaspoon fresh lemon juice

• 8 slices of bread (I used a fresh loaf sliced 1/2 in. thick)

• 8 pieces of lettuce, Boston, Bibb or leaf

• 1/2 tsp. sea salt for tomatoes

Directions

1. Wash all vegetables in a colander and pat dry.

2. Toast the bread in a toaster. (I sliced the bread 1/2 in. thick)

3. Slice tomatoes about 1/4 in. thick with a serrated knife (a bread knife works great) and tear the lettuce into even pieces.

4. Whisk together mayonnaise, lemon juice and Dijon mustard in a small bowl.

5. Fry the bacon in a skillet until it becomes crispy (about 10-15 min). I used a pan screen to cut down on the splattering grease.

6. Spread the mayonnaise evenly on the top and bottom pieces of toasted bread.

7. When the bacon is done cooking, place it on a paper towel-lined plate and pat to remove grease.

8. Assemble the sandwiches by stacking bacon, lettuce, and tomatoes and topping with bread. Sprinkle sea salt on top the tomatoes (optional).

9. Cut the sandwiches in half diagonally.

10. Serve immediately.

Print

Bacon, Lettuce, and Tomato Sandwiches with Dijon Mayonnaise

Best time of the year to make BLT's is now when the produce is at it's best.

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Lb. bacon quality cut, thin or thick
• 3 Lg/Med tomatoes beefsteak, heirloom slicked 1/4 thick
• 1/2 cup mayonnaise Hellman's or equivalent
• 1 Tbs. Dijon Mustard
• 1/2 Tsp. lemon juice fresh-squeezed
• 8 slices bread 1/2 thick
• 8 pieces lettuce Boston, bibb or leaf
• 1/2 tsp. sea salt for tomatoes (optional)

Instructions

1. Wash all vegetables in a colander and pat dry.

2. Toast the bread in a toaster. (I sliced the bread 1/2 in. thick)

3. Slice tomatoes about 1/4 in. thick with a serrated knife (a bread knife works great) and tear the lettuce into even pieces.

    

4. Whisk together mayonnaise, lemon juice and Dijon mustard in a small bowl.

5. Fry the bacon in a skillet until it becomes crispy (about 10-15 min). I used a pan screen to cut down on the splattering grease.

6. Spread the mayonnaise evenly on the top and bottom pieces of toasted bread.

7. When the bacon is done cooking, place it on a paper towel-lined plate and pat to remove grease.

8. Assemble the sandwiches by stacking bacon, lettuce, and tomatoes and topping with bread. Sprinkle sea salt on top the tomatoes (optional).

9. Cut the sandwiches in half or diagonally.

10. Serve immediately.