Nothing says summer like BLTs. Tomatoes are bursting with flavor and it’s way too hot to turn on the oven. I know you probably don’t need a recipe for this, but this is the perfect time of year to make these a weekly repeat.

TLD BLT

2 slices good bread, such as Zingerman’s Bakehouse Farm Bread or Sourdough

2 slices bacon, such as from Ernst Farms

One handful greens (I used the spicy mix from White Lotus Farms)

½ tomato, from your favorite tomato grower

½ tbsp mayo (bonus points if you make your own)

First off, place the bacon in a cold cast iron pan. Turn heat up to medium and allow the bacon to cook slowly. Slice tomatoes and salt each side. Once bacon is cooked, let drain on a paper towel covered plate. Place bread in toaster and spread mayo on one side of each toast. Top with greens, tomatoes, and bacon. Enjoy this sandwich preferably outside!

Variation ideas
• a fried egg
• sliced avocado
• dijon mustard
• sliced mozzarella
• pickled red onion
• Herbed mayo
• Parmesan Pepper Bread

Emma Beauchamp is the TLD Communications Manager. She currently lives in Ann Arbor. Contact her at emma@localdifference.org with your favorite BLT twist.