Make the best BLT sandwich by swapping lettuce for arugula! This BAT sandwich features crispy bacon, juicy tomato, and peppery arugula between toasted bread slathered with homemade lemon-basil mayonnaise.
For other delicious sandwich recipes, try my Turkey Avocado Sandwich with Yuzu, Japanese Egg Sandwich with Yuzu Kosho, and Easy Tuna Sandwich Recipe.
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You may reach for this BLT sandwich for the bacon but you’ll keep eating for the arugula. The secret to an amazing bacon lettuce tomato sandwich is the balance of acid, salt, fat, and crunch. For this recipe, we swap bland lettuce for a fresh, spicy arugula blend to make a bacon arugula tomato sandwich.
Arugula amplifies the flavor of the other ingredients without overpowering them or getting lost in the sauce. And by sauce, I mean my lemon-basil aioli, a tangy and refreshing addition guaranteed to swoon your taste buds!
Why This BLT Recipe Works
- Perfect for Summer – With tomatoes in season you get the best flavor. This sandwich is light but filling and packs up well for lunch on the go, picnics, and beach days.
- Better Homemade – Skip the deli or bistro. Making this sandwich at home ensures you use the freshest ingredients and you can customize it to your taste preferences.
- The Mayo – You read that correctly! My homemade lemon-basil mayonnaise is zesty, aromatic, and tangy. Made with quality mayonnaise, fresh basil, lemon zest and juice, garlic, and kosher salt, it adds a burst of freshness and depth that sets this apart from other BLT recipes.
Tools You’ll Need
- Cast Iron or Baking Sheet
- Wire Rack
- Food Processor or Blender
- Mixing bowl
- Toaster
Ingredients You Will Need for this BLT Sandwich with Arugula
Here is a breakdown of what you will need to make this bacon arugula tomato sandwich. For actual measurements, see the recipe card at the end of this post.
BAT Sandwich
- Thick-cut applewood smoked bacon – Let’s be real. Most people order this sandwich for the bacon so make sure it’s good! I like applewood smoked bacon because it’s sweet, salty, and smoky. Whatever kind you choose, make sure it is thick-cut bacon. Thick bacon packs more flavor and amazing texture. It gets crispy while still retaining moisture.
- Ciabatta bread – If we’re using quality ingredients, why would we come up short on the bread? Ciabatta bread has a sponge-like texture that absorbs the flavors of the lemon-basil mayonnaise without becoming soggy. Additionally, its crisp crust provides a satisfying crunch and hearty chew so it’s the best bread for your BLT.
- Beefsteak tomato – The best time to enjoy a BLT sandwich is in the summer when tomatoes are in season. That is when they are most plump and flavorful. Beefsteak tomatoes are meaty with a subtle sweetness and less acidity than other varieties. Add thick slices to your sandwich for a satisfying juicy bite.
- Arugula – We swap out the typical lettuce for arugula to give our sandwich a more complex flavor profile. Arugula has a slightly bitter and nutty undertone that pairs exceptionally well with the savory bacon and sweet tomatoes. Peppery and bright, arugula ups your eats, adding an oomph of flavor that balances this BAT quite well. If you prefer a milder taste that arugula lends, go for baby arugula, otherwise, go for mature arugula–which I use for this sandwich.
- Quality olive oil – A small amount of quality olive oil adds a touch of richness and helps bring out the peppery notes in the arugula.
- Seasoning – Add freshly cracked pepper and kosher salt to taste.
Lemon-Basil Mayonnaise
- Quality mayonnaise – The base for our flavorful aioli adds creaminess and richness to the sandwich. Use either Hellman’s or Duke’s for the best result.
- Fresh basil leaves – This herb provides a fresh, aromatic flavor.
- Lemon – Both lemon zest and juice add brightness and acidity, balancing the richness of the bacon and mayonnaise.
- Kosher salt – This is optional but enhances the overall taste.
- Garlic – Add for a savory, garlicky depth.
How To Make a BLT Sandwich
Below is a summary of how to make a bacon arugula tomato sandwich. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Preheat oven to 400°F
- Using a cast iron or baking sheet with a wire rack, place bacon in the oven and cook for 10 minutes or until bacon edges curl and desired crispiness is achieved. Once cooked, remove excess grease by using a paper towel-lined plate.
- While bacon cooks, start making lemon-basil mayonnaise. Add all ingredients to a food processor or blender and pulse until basil leaves are finely chopped. You may have to stop the food processor a few times and scrape the sides down. Place in a sterilized container and set aside.
- In a small bowl, add arugula, olive oil, and a pinch of kosher salt (optional). Mix well and set aside.
- Once bacon is cooked and drained of excess grease, toast ciabatta bread.
Assemble Your BAT Sandwich
- Spread lemon-basil mayonnaise on both sides of toasted ciabatta bread.
- Next, top with arugula.
- Add beefsteak tomato slices. Top with a whisper of freshly cracked black pepper.
- Add bacon slices.
Tips and Tricks
- Can’t find thick-cut bacon? Double the amount of bacon to make up for the lack of thickness.
- Don’t forget to drain the bacon. If you can’t cook with a wire rack, place cooked bacon on a paper towel-lined plate, to remove excess grease before assembling your BLT sandwich.
- Add some seasoning to your tomatoes. Adding a sprinkle of freshly cracked black pepper enhances their natural sweetness and adds a subtle kick.
- The mayo recipe will leave you with a bit left over. I figured you might want to try it on other eats–you’re welcome!
Frequently Asked Questions
How to layer a BLT sandwich?
There’s much debate about this, but this is how I layer my BLT/BAT: Start with toasted ciabatta bread generously spread with lemon-basil mayonnaise on both sides. Add a layer of arugula lightly coated with olive oil, followed by thick slices of heirloom tomato. Top with crispy, thick-cut bacon, then finish with the second slice of bread. Cut the sandwich diagonally and enjoy.
What goes well in a BLT?
A BLT pairs well with a variety of additions like avocado for creaminess, a fried egg for extra richness, or some sharp cheddar for a cheesy twist. Adding fresh herbs like basil or a flavorful spread like lemon-basil mayonnaise can elevate the flavors.
Can you eat arugula in a sandwich?
Arugula is a delicious addition to a sandwich. Its peppery taste complements the natural flavors of bacon and tomato in a classic BLT sandwich.
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BAT Sandwich
Equipment
- Cast Iron or Baking Sheet
- Wire Rack
- Food Processor or Blender
- Toaster
Ingredients
Sandwich
- 8 slices thick-cut applewood smoked bacon or 16 slices thin-cut bacon
- 4 slices ciabatta bread toasted once bacon is cooked
- 1 large beefsteak tomato thick slices
- 2 handfuls arugula
- 1½ tsp quality olive oil
- fresh cracked pepper to taste
- kosher salt I use Diamond Crystal brand
Lemon-Basil Mayonnaise
- ½ cup quality mayonnaise
- 22 fresh basil leaves
- 1 tsp lemon zest
- ½ small lemon juiced
- ¼ tsp kosher salt optional
- 1 clove garlic
Instructions
- Preheat oven to 400°F
- Using a cast iron or baking sheet with a wire rack, place bacon in the oven and cook for 10 minutes or until bacon edges curl and desired crispiness is achieved. Once cooked, remove excess grease by using a paper towel-lined plate.
- While bacon cooks, start making lemon-basil mayonnaise. Add all ingredients to a food processor or blender and pulse until basil leaves are finely chopped. You may have to stop the food processor a few times and scrape the sides down. Place in a sterilized container and set aside.
- In a small bowl, add arugula, olive oil and a pinch of kosher salt (optional). Mix well and set aside.
- Once bacon is cooked and drained of excess grease, toast ciabatta bread.
Assembly
- Spread lemon-basil mayonnaise on both sides of toasted ciabatta bread.
- Next, top with arugula.
- Add beefsteak tomato slices. Top with a whisper of freshly cracked black pepper.
- Add bacon slices.
- Top with second slice of toasted ciabatta. Slice diagonally.
