BLT (bacon-lettuce-tomato) sandwiches are a seasonal treat. Buy tomatoes when they are at their peak. This recipe uses fresh Liberty Harvest Beefsteak Tomatoes from Dundee, Oregon. With a thicker flesh than other tomatoes, these beefsteaks are ideal sliced on sandwiches and burgers. Round out your meal and add Spud Love potato chips and a deli salad from Zupan’s Markets.

A few tips for a delicious BLT. Use the softest, sliced bread available. Choose thick-cut bacon with a smoky, rich flavor. Shred the lettuce instead of using large pieces. The tomatoes and bacon don’t slide around as much when the lettuce is shredded. And, most importantly, pick the ripest, juiciest tomatoes you can find.


Serves 4

⅓ pound Neuske’s Applewood smoked bacon 

1 loaf soft, white, sliced bread

Duke’s mayonnaise

1 head iceberg lettuce, shredded

2 Liberty Harvest tomatoes, sliced

Salt and pepper

Fry bacon in a pan until cooked through or bake bacon in a 400 degrees Fahrenheit oven on a sheet pan for about 20 minutes, flipping bacon once during baking. Set bacon on paper towels and drain. 

Toast bread in a toaster. Spread mayonnaise on one side of each piece of bread. Divide shredded lettuce evenly on bread. Layer tomato slices on lettuce. Sprinkle with salt and pepper. Cut bacon slices in half and lay on top of tomatoes. Close sandwich with other slices of bread. Serve immediately with potato chips and a Zupan’s Markets deli salad.

This is a sponsored post. All opinions are my own.