Marinated Tomato BLTs
This last week was a week of birthday celebrations, and it felt really special. We kick-started the fun exactly one week ago with my birthday, and with my birthday banner is still hanging up in the kitchen, I’m grateful that it felt so extended this year. I mean naturally, being on vacation and seeing my girl Taylor just put me in a birthday mood, and that was 2 weeks prior to the actual bday. So I’ve been riding the birthday high for a hot minute, & when my big day finally came around it involved celebrating with my nephews and my dog (my fellow June babies) , and it felt memorable this year. Seeing the little ones during a quick trip to Portland - I loved it. Even if it involved Jordan and I being genuinely stressed taking the 2 of them out on an outting, totally on our own. Wasn’t exactly a stress free experience, but it was still special and sweet. And something I’m sure we’ll laugh about for a while.
The real highlight of the June birthday stretch was ringing in Bear’s 11th birthday. ELEVEN! I can hardly believe it. The fact that we’ve spent over a decade together is mind-blowing to me. When we got Bear, Jordan didn’t even have facial hair, I was still blond, and we were pretty young + confused in the adult world. And he’s just kind of grown with us. He’s been with us in all of the homes we shared together, has always been such a good boy, and he has a tail that just don’t quit. That thing is powered on 24/7, and after 11 years it’s still going. I take it as a sign that he’s happy. I hope he is so happy, because we love him big time. Everyone does!
Last little Bear rant - When we adopted Bear he was my instant buddy. He went to work with me practically every day, which was a special time for us to bond. It was fun having him on the commute, putting his plushy bed next to me in the front seat. I remember it all so well - even his grandparents gifting us this fluffy, extra plush bed for him. That time was special, and I just die when his sweet puppy face shows up as “memory” on my phone or Facebook or whatever. He’s our guy and knowing that he’s getting older brings some emotions to forefront. With that said I’m pretty committed to making sure these dogs have the best Summer, and I want this to be a Summer we spend ample amount of time in the yard and on little trips with these boys, because seeing them run + sunbathe + play in the sun are an ultimate high these days. Simply put, it feels like our little family unit - just us 4 - is so special right now. It has been since inception, but lately I’ve had this feeling that’s more of a strong desire to freeze time right now. But I can’t do that, so I’ve shifted my focus to collecting photos + memories + momentos that capture us in this moment and how happy we are right now, because I never want to forget it.
So anyways - we’ve had a few special weeks just us 4. They’ve been busy, and we’ve been prioritizing as much time in the yard as possible. So time for dinner has been limited, and I’ve been leaning on the quick meals. And of course trying to use all the good Summer foods in season. That is what led me to these Marinated Tomato BLTs. This is my new favorite quick + easy, almost no cook sandwich. Marinating the tomatoes takes 3 minutes to get going, and has a whole set it and forget vibe. And the marinating adds such a good layer of flavor. A classic BLT with all the simplicities of toasty, thin sliced bread, crispy bacon, and nothing but mayo to sauce it up, but with a balsamic + arugula twist.
The simplicity is the best
Truly - the fact that a BLT is crispy bacon, hearty slices of tomato, and cold lettuce is the beauty of the whole thing. I like to change things up + made it Summer-y by swapping regular romaine arugular, and any ol’ tomato for heirloom tomatos. 10/10 swaps.
The more time to marinate, the better
The marinade is easy to whip together. Some vinegar, some seasonings, some herbs - that’s about it. But let that stuff chill and hang out as long as possible to give the garlic + vinegar enough time to do it’s thing and make their mark on the tomatoes. I got my tomatoes marinading while I sipped on my morning coffee, and I will definitely go that route again next time this makes it on the weekly dinner list.
Make it a BLAT
Add avocado. Simple as that. Smashed avocado adds a little extra richness, pairs beautifully with the crispy bacon, juicy tomatoes + creamy mayo.
A new Summer favorite that I’m putting on repeat this season!
For the sandwiches
2-3 heirloom tomatos
EVOO
2 tbsp balsamic vinegar
2 garlic cloves, minced
1/4 tsp dried oregano
1/4 tsp dried basil
Salt + pepper
1 package of sliced bacon
1 avocado
Fresh arugula
Mayo
Sourdough bread slices
Start by getting the tomatoes marinating. Slice the tomatoes, place them in a large glass baking dish or tupperware container, and add in the vinegar, dried herbs, a sprinkle of salt + pepper, and light drizzle of EVOO (about a tablespoon). Let them sit covered in the fridge for at least 2 hours, or a full day.
Move to making the bacon. Preheat the oven to 400 + line a baking tray with foil. Lay the bacon in a single layer on the baking tray. Bake for bout 25 minutes, flipping the slices + rotating the pan after the bacon has been roasting for 15 minutes. Watch carefully to not overcook, and remove when the bacon is perfectly brown and crispy. Turn the oven down to 300, and when you’re getting close to assembling the sandwiches lightly toast the sourdough slices.
To assemble the sandwiches, do a light smear of the mayo on all of the bread slices. Take the bottom slice of bread for the sandwiches and top with 1/2 of the avocado - slice it up and lightly mash onto the bread. Top with the tomato slices, then 3 slices of bacon, and finally some fresh arugula. Smash the top piece of bread right on top, slice in half on the diagonal, and eat up!