Bacon, Lettuce and Tomato Sandwiches are the quintessential summer food. I love packing them for a picnic lunch or making them during a camping trip. Sometimes I’ll make enough bacon at breakfast so that we have it ready to go for lunch sandwiches. It’s a nice alternative to lunch meat, which gets a little boring when you eat sandwiches often! When tomatoes are in season, I like to eat them in just about everything, so BLT’s are the perfect way to eat farm fresh tomatoes – and farm fresh lettuce for that matter too!
At Wolff’s, we carry Pennsylvania and New Jersey grown tomatoes, picked ripe from the vine for a true summer tomato taste. We have regular juicy red tomatoes as well as heirloom varieties — both conventional and organic options are available. Plus, high tunnels and greenhouses have made the tomato season reliably longer. You can find fresh-picked tomatoes from early spring through fall!
If you like to add condiments to your BLT, Sir Kensington’s non-GMO Classic Mayonnaise and Cherchie’s Mustard in Champagne, Cranberry and Hot Banana Pepper varieties make a delicious addition. Mix some fresh garlic or chipotle seasoning into your mayo for an extra zing of flavor!
- 8 slices bacon
- 6 slices fresh tomato
- 6 slices lettuce
- 4 slices multi-grain bread
- Onions, mayo, mustard or other flavor elements desired.
- Cook the bacon according to your preference. Cool.
- Wash and slice tomatoes, onions and lettuce.
- Toast the bread.
- Assemble sandwich with cooled bacon, lettuce, tomato, onion and any other condiments as desired.