Hi, I’d like to introduce you to your new sandwich obsession, The BLTP, or Bacon, Lettuce, Tomato and Peach.
Here’s what happened. A few weeks ago Jeremy and I were sitting on the back porch of a winery and they brought us out a plate of fresh, juicy peaches and alongside them were the most perfectly ripe tomatoes. I had never paired these two together before but after one bite, I knew this pairing was pure gold!
So of course I had to put it into a sandwich!
I whip up a quick Dijon Aioli to make this sandwich extra decadent (and also I love a spread/sauce/dip). And I toast some sourdough (but this would also be delicious on croissants). Please ignore my extra crispy bacon, this is how I like it and also I forgot about it in the oven. IT IS ALL THE SAME.
If you need a quick meal that is also deeply satisfying you need to try this!
Bacon, Lettuce, Tomato and Peach Sandwiches
Ingredients
For the Sandwich
Thick-cut bacon (4 slices, crispy)
Toasted sourdough
Heirloom tomato, sliced
Butter or Bibb lettuce
Fresh, ripe peach, thinly sliced
For the Peach Dijon Aioli
1/2 cup mayo
1 TBSP finely diced fresh ripe peach or 2 tsp peach jam
1 tsp Dijon mustard
1 tsp lemon juice
Pinch of salt
Instructions
Bake the Bacon:
Lay the bacon flat on a sheet tray lined with foil or parchment paper (no need to oil the tray as the bacon has enough fat in it). Place in a cold oven. Preheat the oven to 400 degrees and set a timer for 10 minutes. After 10 minutes, flip the bacon and bake for another 10 minutes. Remove the bacon to a paper towel-lined plate.
Prep the Sandwich:
In a toaster or toaster oven, toast your sliced bread until golden.
Make the aioli by combining all the ingredients in a bowl and mixing. Taste and add any additional salt or lemon juice.
Build the Sandwich:
Spread the aioli on your toasted bread.
Layer lettuce, tomato, bacon, and a few thin slices of the peach.
Top with the second slice of bread. Slice in half and serve with your favorite potato chips!
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