Food Recipes Heirloom Tomato & Herb BLTs Be the first to rate & review! Let juicy, in-season heirloom tomatoes shine in this irresistible dinner sandwich. By Anna Theoktisto Published on May 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Heami Lee Hands On Time: 20 mins Total Time: 30 mins Servings: 4 Jump to recipe 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. Ingredients 8 slices thick-cut bacon ⅓ 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 Directions 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. Finely chop half of basil and 1 tablespoon dill; place in a small bowl. Stir in mayonnaise and garlic. 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. Rate it Print