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Tomato and Bacon Breakfast Sandwiches Recipe

J. Kenji López-Alt

A perfect summer tomato is a thing of beauty. Put yours to use in this simply satisfying sandwich that's a cousin of the BLT.

Tomato and Bacon Breakfast Sandwiches Recipe

Bacon, mayonnaise, and an English muffin are summer tomatoes' best friends. [Photographs: J. Kenji López-Alt]

Nowhere else in the world of produce will you find such a gap between the supermarket variety and the fresh-from-the-farm, picked-when-actually-ripe kind than in tomatoes. Tomato season is your chance to make one of the finest summer sandwiches you could ask for: thinly sliced, perfectly ripe, in-season tomato, combined with crisp bacon and mayonnaise (preferably homemade) on a toasted English muffin.

Why It Works

  • Using only the best in-season tomatoes means tomato slices that are perfectly sweet and juicy.
  • Crisp-fried bacon strips provide a nice contrast with the soft tomato.

Read more: Easiest Summer Ever: Tomato, Bacon, Mayonnaise, and an English Muffin

  • Yield:Serves 1
  • Active time: 6 minutes
  • Total time:6 minutes
  • Rated: 3

Ingredients

  • 3 slices bacon, cut in half crosswise
  • 1 English muffin (store-bought or homemade), split and toasted
  • 1 tablespoon (15ml) homemade or store-bought mayonnaise
  • 2 thick slices very ripe tomato
  • Kosher salt

Directions

  1. 1.

    Cook bacon in a skillet over medium-low heat, turning occasionally, until completely crisp, about 5 minutes total. Drain on a paper towel–lined plate.

  2. 2.

    Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.

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This Recipe Appears In
Easiest Summer Ever: Tomato, Bacon, Mayonnaise, and an English Muffin

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