Once again, I go to the summer bounty of the Pacific Northwest – this time to the local heirloom tomatoes. Only available in late summer around here they are certainly something to indulge in this time of year. They are a bit spendy but so beautiful and bursting with tomato-ey flavor with subtle differences between varieties. They are not a symmetrical round like the supermarket tomatoes we see year-round but so worth the extra $s and ready to make something special.
When I see these beauties at the farmers markets my thoughts go to caprese salad, burgers, et. But the first thing that comes to mind is a tomato sandwich. Not just any tomato sandwich but something out of the ordinary. It’s the perfect time to break out the bacon jam and give a real boost to a BLT.
I chose a variety of tomato called Cherokee Purple. It has a dep dusky rose color with a green hue around the stem with a deep crimson interior. With a dense juicy texture and a hint of smokiness it’s a perfect choice for an extraordinary take on a common sandwich.
Here’s how you do it –
- Brioche Loaf
- Heirloom Tomato
- Bacon Jam with Belly Rub Coffee Rub
- Fresh Baby Arugula
Step by Step Instructions
Toast 2 slices of brioche loaf and spread one side of one slice with a generous amount of Bacon Jam with Belly Rub Coffee Rub.
Spread one side of the second slice with mayonnaise
Slice your tomato nice and thick, about 1/3” and layer the slices on the slice with mayonnaise
Top the tomato slices with a handful of baby arugula
Top the sandwich with the slice of brioche with the bacon jam