Gourmet BLT Sandwich with Roasted Tomatoes

Here is my favorite BLT sandwich recipe, with smoky roasted tomatoes, crispy bacon, fresh lettuce, and creamy mayo on toasted bread.

This BLT is my family’s go-to lunch when we want something satisfying but don’t have much time to cook. The roasted tomatoes make all the difference – they’re sweet and concentrated with flavor. My kids always ask for seconds when I make these!

What Kind of Tomatoes Should I Use?

Cherry tomatoes are perfect for this recipe because they roast beautifully and concentrate their sweetness when cooked. You can use any variety of cherry tomatoes you find at the store – whether they’re red, yellow, or even the mixed heirloom varieties. If you can’t find cherry tomatoes, grape tomatoes work just as well and have a similar size and texture. The key is choosing tomatoes that feel firm and have good color, avoiding any that are overly soft or have wrinkled skin. When you roast them, they’ll become jammy and caramelized, which adds incredible flavor to your BLT.

Options for Substitutions

This BLT is pretty adaptable, so here are some easy swaps you can make:

• Sourdough bread: Any sturdy bread works great here – try whole wheat, rye, or even a good crusty white bread. Just make sure it’s thick enough to hold all the toppings without getting soggy.
• Bacon: Turkey bacon, pancetta, or even crispy prosciutto make good alternatives. For a vegetarian option, try coconut bacon or crispy mushroom strips.
• Cherry tomatoes: Regular slicing tomatoes work fine – just cut them thick and roast them the same way. Roma tomatoes are also a solid choice since they’re less watery.
• Goat cheese: Cream cheese, ricotta, or even a good mayo can replace the goat cheese. If you want something tangy, try feta or fresh mozzarella.
• Pesto: No pesto? Mix some chopped fresh basil with a little olive oil and garlic, or use avocado spread for a different but tasty twist.
• Arugula: Regular lettuce, spinach, or mixed greens all work perfectly. The key is having some fresh greens for that classic BLT crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this sandwich is rushing the roasted tomatoes – they need enough time in the oven to concentrate their flavors and develop a slightly caramelized exterior, so don’t pull them out too early when they’re still watery.

Another common error is overcooking the bacon until it’s brittle and crumbly, which makes it impossible to bite through cleanly; aim for crispy but still slightly chewy bacon that won’t shatter when you take a bite.

To prevent a soggy sandwich, make sure your sourdough is well-toasted and let those roasted tomatoes cool for a few minutes before assembling so they don’t steam the bread.

Finally, spread the goat cheese and pesto while the bread is still warm – this helps them melt slightly and creates better adhesion so your toppings don’t slide around when you eat it.

What to Serve With BLT Sandwich?

A BLT sandwich is pretty perfect on its own, but I love serving it with some crispy kettle-cooked potato chips or sweet potato fries on the side. The salty crunch pairs so well with the creamy goat cheese and peppery arugula in this version. A simple side salad with mixed greens and a light vinaigrette also works great if you want to balance out the richness of the bacon. For something a bit different, try serving it with a cup of tomato soup for dipping – it’s like getting double the tomato goodness!

Storage Instructions

Make Ahead: You can prep the roasted tomatoes up to 3 days ahead and store them in the fridge in an airtight container. Cook the bacon ahead too and keep it wrapped in the refrigerator for up to 4 days. When you’re ready to eat, just reheat the bacon in a skillet for a minute or two and assemble your sandwich fresh.

Best Enjoyed Fresh: This BLT is definitely meant to be eaten right after you make it. The toasted bread will get soggy if you try to store the whole sandwich, and nobody wants that! If you have leftover components, keep them separate and build a fresh sandwich when you’re ready to eat.

Leftover Components: Store any extra roasted tomatoes in the fridge for up to a week – they’re great on pasta or salads too. Keep the arugula fresh in a container with a damp paper towel, and save any leftover pesto in the fridge for up to a week with a thin layer of olive oil on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 15-19 g
• Fat: 28-34 g
• Carbohydrates: 45-52 g

Ingredients

• 2 slices toasted sourdough bread
• 3 strips bacon
• 1/2 pint cherry tomatoes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 oz goat cheese
• 1 tsp pesto
• 1/2 cup fresh arugula

Step 1: Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 400°F (200°C).

Line two baking sheets with foil to make cleanup easier.

Step 2: Cook the Bacon and Roast the Tomatoes

• 3 strips bacon
• 1/2 pint cherry tomatoes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Lay the bacon strips on one of the prepared baking sheets, ensuring the pieces don’t overlap.

On the second baking sheet, combine the cherry tomatoes with olive oil, salt, and pepper, tossing to coat evenly.

Place both trays in the oven and cook for about 20 minutes, or until the bacon is crisp and the tomatoes are roasted and slightly browned.

Step 3: Make the Goat Cheese Spread

• 1 oz goat cheese
• 1 tsp pesto

In a small bowl, mix together the goat cheese and pesto until well combined.

This creamy spread will add a tangy and herbaceous flavor to your sandwich.

I like to use a fork to smoothly blend everything together.

Step 4: Assemble the Sandwich

• 2 slices toasted sourdough bread
• cooked bacon from Step 2
• roasted cherry tomatoes from Step 2
• goat cheese and pesto spread from Step 3
• 1/2 cup fresh arugula

Take one slice of toasted sourdough bread and spread it with the goat cheese and pesto mixture (from Step 3).

Layer on the cooked bacon and roasted cherry tomatoes (from Step 2), followed by the fresh arugula.

Place the second slice of toasted sourdough on top to close the sandwich.

Cut in half before serving for easier handling.

I find that letting the tomatoes cool for a minute avoids a messy sandwich.

Gourmet BLT Sandwich with Roasted Tomatoes

Delicious Gourmet BLT Sandwich with Roasted Tomatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings 4

Calories 550 kcal

Ingredients

  

• 2 slices toasted sourdough bread
• 3 strips bacon
• 1/2 pint cherry tomatoes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 oz goat cheese
• 1 tsp pesto
• 1/2 cup fresh arugula

Instructions

 

• Preheat your oven to 400°F (200°C). Line two baking sheets with foil to make cleanup easier.
• Lay the bacon strips on one of the prepared baking sheets, ensuring the pieces don’t overlap. On the second baking sheet, combine the cherry tomatoes with olive oil, salt, and pepper, tossing to coat evenly. Place both trays in the oven and cook for about 20 minutes, or until the bacon is crisp and the tomatoes are roasted and slightly browned.
• In a small bowl, mix together the goat cheese and pesto until well combined. This creamy spread will add a tangy and herbaceous flavor to your sandwich. I like to use a fork to smoothly blend everything together.
• Take one slice of toasted sourdough bread and spread it with the goat cheese and pesto mixture (from Step 3). Layer on the cooked bacon and roasted cherry tomatoes (from Step 2), followed by the fresh arugula. Place the second slice of toasted sourdough on top to close the sandwich. Cut in half before serving for easier handling. I find that letting the tomatoes cool for a minute avoids a messy sandwich.