Heirloom Tomato & Herb BLTs

Let juicy, in-season heirloom tomatoes shine in this irresistible dinner sandwich.

Heirloom Tomato & Herb BLT
Photo: Heami Lee
Hands On Time:
20 mins
Total Time:
30 mins

The tomato table at the farmer's market can look like a rainbow during the summertime, with golden Brandywines, Black Cherries, and stripey Green Zebras (just to name a few!). Choose heavy, taut-skinned fruit in any color for this satisfying sandwich. Add an extra layer of freshness with a quick stir-together herby mayo. Finish by tucking basil and dill into your sandwich along with mixed greens for a delightful herby hit.

Pro tip: crisp up your bacon in the oven to make this meal even easier.


  • 8 slices thick-cut bacon

  • cup fresh basil leaves, divided

  • 2 tablespoons fresh dill, divided

  • ½ cup mayonnaise

  • 1 clove garlic, grated (1/4 tsp.)

  • 8 1/2-in.-thick slices crusty bread, lightly toasted

  • 4 medium heirloom tomatoes, cut into 1/2-in.-thick slices

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 4 cups loosely packed mixed greens


  1. Preheat oven to 450°F. Arrange bacon in a single layer on a large rimmed baking sheet lined with aluminum foil. Bake, flipping once halfway through, until browned and crispy, 15 to 20 minutes. Transfer to a towel-lined plate.

  2. Finely chop half of basil and 1 tablespoon dill; place in a small bowl. Stir in mayonnaise and garlic.

  3. Spread about 1 tablespoon mayonnaise mixture on 1 side of each bread slice. Top 4 bread slices with 2 or 3 tomato slices each and sprinkle evenly with salt and pepper. Top with mixed greens, remaining basil leaves and dill, and 2 bacon slices each. Top with remaining 4 bread slices, mayonnaise side down. Cut sandwiches in half with a serrated knife and serve.

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