Bacon, Arugula, and Tomato Jam Sandwich

Photo by Sarah Karnasiewicz
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  • Makes 2 sandwiches
  • Hands-On Time
  • Total Time

Substituting a thick slathering of sweet and savory tomato jam for fresh tomatoes gives this lunchtime classic a tasty reboot--and also ensures that it's equally delicious all year round, whether tomatoes are in season or not.


  1. Check 6 slices bacon
  2. Check 4 slices multigrain bread
  3. Check 2 tablespoons sundried tomato jam
  4. Check ½ cup arugula
  5. Check ¼ teaspoon kosher salt
  6. Check ¼ teaspoon freshly ground black pepper


  1. Cook the bacon in batches in a large skillet over medium heat until crisp, 12 to 15 minutes.
  2. Spread two slices of the bread with tomato jam. Divide the bacon and arugula between the slices. Season with salt and pepper, then top with remaining bread.
  3. Wrap the sandwiches tightly with plastic film or wax paper if you are packing them, or serve immediately.