This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade is one of my new favorite sandwiches.
Here's what makes this sandwich special:
- Rather than tomatoes, I made a tomato marmalade. I roasted sliced tomatoes topped with a garlic, basil, and rosemary pesto in a 275 degree oven for two hours. The concentrated tomato flavor in the jam was outstanding.
- Instead of mayo, I spread one side of the sandwich with a pimento cheese made with roasted red peppers and smoked Gouda cheese. It was so good with the smokey bacon.
- I buttered and grilled both sides of the bread slices in a skillet rather than toast them in a toaster.
- For the lettuce, I used baby arugula, baby chard, and baby spinach.
- Finally, for the bacon, I used.... bacon. There is no substitute for bacon.
The leftover tomato marmalade is excellent on toast and bagels for breakfast. The pimento cheese is absolutely wonderful with crackers or crudité, or for any sandwich that calls for cheese, including grilled cheese. Be sure to make it a few hours in advance so the flavors meld and the mustard mellows.
This month, The Fantastical Food Fight is all about the BLT. Did you know that April is National BLT Month? After the recipe, be sure to check out the rest of the BLTs from all of the Food Fight participants.
BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade Recipe
- Two slices of bread of your choice
- 2 to 4 tablespoons of pimento cheese (recipe below)
- 2 tablespoons tomato marmalade (recipe below)
- 2 thick slices of bacon, fully cooked
- Handful of baby kale, chard, and/or spinach
- Heat a skillet over medium low heat. Lightly butter both sides of both bread slices, and brown both sides in the skillet.
- Layer the pimento cheese, tomato marmalade, bacon, and greens on one slice of the bread. Spread the other slice of bread with mayonnaise, and place it on top of the greens. Cut the sandwich in half, and serve immediately!
Roasted Pimento Cheese Recipe
- 4 ounces sharp cheddar cheese, grated
- 4 ounces smoked Gouda cheese, grated
- 1/4 cup whipped cream cheese
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 2 ounces drained roasted red peppers, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- salt and pepper to taste
- Add the cheeses, mayonnaise, mustard, red peppers, and seasoning to a medium bowl. With a rubber spatula, mix and fold the ingredients, making sure all ingredients are evenly incorporated.
- Adjust the ingredients to suit your taste, adding more grated cheese or mayonnaise, if necessary.
- Cover and refrigerate for 2 to 3 hours (at least).
Tomato Marmalade Recipe
- 12 Roma tomatoes, Stem end removed, and sliced into 1/2 inch slices
- 2 cloves garlic, chopped
- 18 medium sized fresh basil leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Preheat the oven to 275 degrees F and line a baking sheet with parchment.
- Arrange the tomato slices in a single layer on the baking sheet.
- In a blender or small food processor, process the garlic, basil, rosemary, and olive oil for about 20 seconds. Spread each tomato slice with some of the pesto. Bake the tomatoes for 2 hours. Remove from the oven and cool completely on the baking sheet.
- Place the tomato slices on a cutting board and roughly chop to create a jam-like mixture. Add salt and pepper to taste. Place the marmalade in an airtight jar or bowl for up to 3 days.
Marmalade recipe adapted from My Irish Table