This Fall BLT Sandwich combines crispy bacon, roasted tomatoes, Honeycrisp apples, arugula, red onion, and apple jam for a sweet and savory twist on the classic.
This Fall BLT Sandwich is a seasonal twist on the classic bacon, lettuce, and tomato sandwich. Roasting cherry tomatoes brings out their natural sweetness, making them a great alternative when summer tomatoes are no longer in season. Paired with extra crispy, thick-cut apple-brined bacon, sliced Honeycrisp apples, peppery arugula, red onion, and a little apple jam, it’s the perfect balance of sweet and savory.
I love making this fall-inspired BLT for an easy weekday lunch or a quick weekend meal. The combination of roasted tomatoes, crisp apples, and smoky bacon gives the classic sandwich a seasonal upgrade without adding much extra work. It’s a great way to enjoy a BLT well beyond summer!
Fall BLT
Ingredients
- arugula
- 1 ciabatta loaf
- 4 to 6 slices Bacon (I like Snake River Farms Apple Brined Uncured)
- 1 cup cherry tomatoes
- drizzle of olive oil
- sea salt
- pepper
- 1 honeycrisp apple
- mayo as much as you like
- red onion
- jam of choice– this is an apple jam as much as you like
Instructions
- The tomatoes: Preheat the oven to 375°F. Add tomatoes to a cocotte and drizzle with olive oil, sea salt and pepper. Cook for about an hour or until the tomatoes have burst. Remove from oven and let cool.
- The bacon: Meanwhile, add slices of bacon to a skillet and cook for about 4 to 5 min per side or until desired crispiness.
- Slice apples, and toast bread. Add mayo to one side of the bread, and jam to the other. Add arugula, roasted tomatoes, bacon, apples and red onion. Close sandwich and slice. Enjoy!
Video
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