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  • Traci Hatchett

Stuffed TBLT (Tomato, Bacon, Lettuce and More Tomato!)

Ingredients: 4 slices of bacon (chopped) 4 slices of sandwich bread (bread of your choice)

1/4 cup mayonnaise 4 large heirloom tomatoes Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 4 cups packed thinly sliced iceburg lettuce or chopped frisee, or a combination Directions:

  1. Cook bacon in a large skillet over medium heat until browned or cooked to your liking. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side.

  2. Slice tomatoes 1/2 inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.

  3. Generously season insides of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and 1/4 cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenly coat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.


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