The City Magazine Since 1975

B.E.L.T Sandwiches

<p> Recipe by Kevin Johnson, chef, REV </p> <p> (Serves 2) </p> <p> Prep time: 10 minutes; cook time: 10 minutes </p>
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  • 3-4 thick slices bacon 
  •   2 slices crusty multigrain bread 
  •   1 local, vine-ripened or heirloom tomato 
  •   Coarse salt 
  •   Fresh ground pepper 
  •   Duke’s Mayonnaise 
  •   Watercress or arugula 
  •   Local egg 

Cook bacon to desired crispiness and drain fat. Toast bread on both sides until golden brown. Meanwhile, slice tomato about 1/4-inch thick and season with salt and pepper. 

Spread a thin layer of Duke’s Mayonnaise on bread. Place three to four slices of tomato on bottom piece of bread, then top with bacon and a handful of greens. Cook egg over-easy so the yolk is still runny. Place on greens. Top with the other slice of bread and serve immediately. 

Photograph by Jenn Hair