Tomato and Bacon Breakfast Sandwiches Recipe

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 sandwich on English muffin
Bacon, mayonnaise, and an English muffin are summer tomatoes' best friends. J. Kenji López-Alt

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.

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.

Recipe Facts



Active: 6 mins
Total: 6 mins
Serves: 1 serving

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  • 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


  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.

    bacon in a frying pan
  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.

    bacon on an English muffin

Special equipment

Cast iron skillet, immersion blender (if making homemade mayonnaise)

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