Ultimate BLT

Main Dishes

BrINGREDIENTS

8 slices heirloom tomato, cut about 3/4 inch thick (or another large, ripe tomato)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
12 slices thick-sliced bacon (1/4" Applewood smoked preferred)
1/2 cup julienne strips red onion
Mayonnaise, to taste
8 slices Artesano Original White Bakery Bread, lightly toasted (or country bread of your choice)
1 avocado, cut into 1/4-inch-thick slices
2 cups butter lettuce leaves
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

PREPARATION

Preheat oven to 375°F.
Place the tomato slices on a tray or large plate. Sprinkle with salt and black pepper. Brush or drizzle the vinegar and oil over the tomatoes. Let stand for 15 minutes, turning once halfway through if desired. Reserve the flavorful juices for both the bacon and salad.
Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and scatter the red onions over the top. Roast the bacon until it is golden brown and the fat has rendered, about 25 minutes. Transfer the bacon to paper towels to drain, reserving the drippings.
In a bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon, some of the marinade juice from the tomatoes, and season as needed with salt and pepper. If using dried tarragon, soak it in a tablespoon or two of the tomato marinade for about 5 minutes before adding it to the lettuce.
Spread mayonnaise on each slice of toasted bread. Divide the bacon and the onions among four slices. Top each sandwich with two marinated tomato slices. Season the avocado with salt and pepper, and place on top of the tomatoes. Top the sandwiches with the salad and serve warm.