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BLT with Sundried Tomatoes, Mozzarella, Parmesan, and Arugula

March 20, 2017 by Mindi Cherry

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Sun dried tomatoes, arugula, mozzarella and Parmesan cheese make this BLT recipe so much more than the ones that you grab at your local sandwich shop!

Sun dried tomatoes, arugula, mozzarella and Parmesan cheese make this BLT recipe so much more than the ones that you grab at your local sandwich shop!

Growing up, my stepfather loved BLTs, so we had them quite often. And while there was nothing wrong with the way my mom made them (wheat bread, regular bacon, iceberg lettuce and beefsteak tomato), as I got older and got more adventurous in the kitchen, I'm always looking to “modernize” classic recipes and get more creative with them.

This is a more grown-up version of a BLT grilled cheese. The combination of the bacon, sun-dried tomatoes, arugula, and Parmesan give this BLT recipe a ton of flavor and texture!

You want to grill these low and slow, so the inside of the sandwich has a chance to get hot and the cheese can thoroughly melt. If you rush it, the outside will get overly done before the inside is. I cooked mine between medium and medium-low.

I used a block of fresh mozzarella, which created long, thin slices. If using store-bought, pre-sliced mozzarella, adjust the amount accordingly.

Do yourself a favor and use good quality bacon (thick-sliced center-cut bacon is best) and cheese for this. It will make the sandwich 100 times better!

The arugula gives this a peppery bite which adds another layer of flavor. If you don't have arugula, spinach would also work. If using a lettuce such as romaine or green leaf, I would wait until after the sandwich is grilled to add it.

Pressing the sandwich is completely optional. This is a big sandwich, so we prefer ours pressed. I'm not a fan of big, clunky kitchen gadgets, so I just use a pot. It's easier to control, and I don't have to wash it!

Choose a pot big enough to cover both sandwiches and put a piece of wax or Parchment paper between the sandwich and the pot. Then fill the pot with water, adding enough to press the sandwich but not completely smash it. This works great for sandwiches that are more “sturdy”. If using regular bread, you wouldn't want to do this, or it would completely flatten it (which is why I recommend using a nice crusty sourdough from the bakery section of your grocery store!)

BLT with Sun Dried Tomatoes, Mozzarella, Parmesan, and Arugula col

Sun dried tomatoes, arugula, mozzarella and Parmesan cheese make this BLT recipe so much more than the ones that you grab at your local sandwich shop!

BLT with Sundried Tomatoes, Mozzarella, Parmesan, and Arugula

Sun dried tomatoes, arugula, mozzarella and Parmesan cheese make this BLT recipe so much more than the ones that you grab at your local sandwich shop!
Print Pin
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2
Author: Mindi

Ingredients 

  • 4 slices sourdough bread sliced 1/4" thick
  • 2 tablespoons butter softened
  • 8 thin slices mozzarella cheese
  • 4 tablespoons freshly grated Parmesan cheese
  • 4 slices good quality thick bacon
  • 6 sun-dried tomatoes packed in oil chopped
  • Small handful arugula

Instructions

  • Spread 1/2" tablespoon of butter on each slice of bread, making sure to go all the way to the edges.
  • Place the bread, butter side down, and lay two slices of the mozzarella on the bottom.
  • Top the mozzarella with one tablespoon of Parmesan cheese, then the sun-dried tomatoes, dividing them evenly over both sandwiches.
  • Add a small handful of arugula on top of the tomatoes, followed by two slices of bacon on each sandwich.
  • Sprinkle the remaining Parmesan cheese on top of the bacon followed by two more slices of mozzarella.
  • Place a 12" skillet on the stove over medium heat.
  • When the pan is hot, carefully lay both sandwiches in the pan.
  • If desired, you can press the sandwich, but this is completely optional. ** see note below
  • Cook for two minutes and then rotate the sandwiches (don't flip them yet). Rotating them just helps them evenly brown. Grill for another two minutes or until the bottom is browned.
  • Carefully flip the sandwich over and grill for an additional 3 to 4 minutes or until the cheese is thoroughly melted and the bottom side is nicely browned.
  • Serve immediately!

Notes

To press the sandwich: Choose a pot big enough to cover both sandwiches and put a piece of wax or Parchment paper between the sandwich and the pot. Then fill the pot with water, adding enough to press the sandwich but not completely smash it. This works great for sandwiches that are more "sturdy". If using regular bread, you wouldn't want to do this, or it would completely flatten it

BLT with Sun Dried Tomatoes, Mozzarella, Parmesan, and Arugula myf

BLT Recipe with Sundried Tomatoes, Mozzarella, Parmesan, and Arugula

Related

Filed Under: Main Meals, Moms Need To Cook, Sandwiches

This post may contain affiliate links which might make me money. I promise to only use the money to buy wine, male strippers and glitter-pooping unicorns (and maybe to donate to starving orphan puppies in Africa) or whatever the heck I want. If you think I shouldn't make money for the 60+ hours that I spend on this site each week, please go away and never come back. Read my disclosure policy.

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Comments

  1. Morgan Wieboldt says

    February 8, 2016 at 3:46 pm

    Oh my goodness I cannot wait to try this out! This looks so, so amazing.

  2. Dee says

    February 10, 2016 at 1:52 am

    These look amazing — seriously drooling right now. Love that melted cheese! Thanks for sharing! 🙂

  3. Lara says

    February 11, 2016 at 5:10 pm

    I love me a BLT but this looks even better! I’m totally saving this!

  4. Elizabeth @ Guilty Chocoholic Mama says

    March 28, 2017 at 7:39 pm

    Oh. My. Word. You hooked me just with “BLT.” But arugula? And Parmesan? Printed on the spot. So glad I found you and this recipe at Wonderful Wednesday!

Welcome!

Thanks for stopping by! As a busy mom. I just want to put healthy and flavorful meals on the table quickly without having to rely on processed foods, while still trying to maintain a household. Read More…

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    Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!

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