Heirloom Tomato-Water BLT

Ingredients

• Heirloom tomatoes (Heavily salted; sliced or cut as desired)
• Salt (To heavily salt the tomatoes and season the vinaigrette)
• Olive oil (For the vinaigrette)
• Sherry vinegar (For the vinaigrette)
• Black pepper (For the vinaigrette)
• Dried herbs (Optional; for the vinaigrette)
• Arugula (Toss with the vinaigrette)
• 2 Sourdough bread (Slices; rye bread is used at the shop, but sourdough was used here)
• Mayonnaise (Spread edge to edge on both slices)
• 5 slices Bacon (Cooked until crispy)

Steps

1. 1

   Set a cooling rack over a baking sheet. Place the heirloom tomatoes on the rack and liberally salt them.

2. 2

   Let the tomatoes sweat for at least 2 hours, allowing the tomato water to collect in the baking sheet. The tomatoes will be used in the sandwich, and the collected liquid is for the vinaigrette.

3. 3

   Whisk the collected tomato water with olive oil, sherry vinegar, salt, black pepper, and dried herbs if using, until combined into a vinaigrette.

4. 4

   Toss the arugula with the vinaigrette to dress it.

5. 5

   Cook the bacon until crispy; the source does not specify a cooking method or duration.

6. 6

   Spread mayonnaise edge to edge over one side of each sourdough slice.

7. 7

   Layer the juicy tomatoes, dressed arugula, and five slices of crispy bacon onto the bread to make the sandwich.

Notes

The post gives no measured quantities for most ingredients, and does not specify how the bacon is cooked. It says the tomatoes sweat for 2+ hours; prep and total time use a practical estimate at the lower end of that duration.

Nutrition per serving

• lunch
• main
• sandwich
• American
• vegetarian? no
• summer
• no exact quantities