Heirloom BLT with Pesto

Heirloom BLT with Pesto
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In an effort to get a meal on the table most evenings, we sometimes find ourselves resorting to breakfast or lunch style spreads. Who doesn’t love eggs and bacon for dinner? Or in this case a heavenly sandwich oozing with warm pesto and bright yellow egg yolk.

All the usual dinner food groups are represented. Protein, salad and veggies layered in between bread. We know it’s a good idea because every time we fall back on lunch fare for dinner we feel like we are giving ourselves a much-needed break.

Heirloom BLT with Pesto

Go ahead, take a little vacation from the normal dinner requiring you to stand over your stove stirring 4 different pots. Instead, put a sandwich on the plate and unwind. You may even find yourself sitting outside while you eat tonight, soaking up this amazing fall weather.

Side note* While any tomato can replace the heirloom variety in the recipe, we suggest you gobble up as many heirlooms you can get your hands on while they are still in your gardens, or in stores. You won’t be sorry.

Heirloom BLT with Pesto

Heirloom BLT with Pesto

Serves 4


1 cup packed fresh basil
1 clove garlic
1/4 cup pine nuts
1/3 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup Parmesan cheese, grated


8 slices ciabatta bread
1/4 cup mayonnaise
1/2 cup pesto
8 oz apple wood bacon, cooked
2 cups arugula
1 large heirloom tomato
4 eggs


  1. To make the pesto, place all ingredients in a small food processor. Pulse until combined.
  2. To assemble the sandwiches, place bread under an oven’s broiler for 1 minute to get some nice, brown, toasty color and crunch. On the soft side of one slice of the bread/toast, spread 1 tablespoon mayonnaise. On the other slice of bread, spread 2 tablespoons pesto. Layer on the bacon, arugula, and tomato. Finally fry eggs to desired yolk runniness. Place one egg on each sandwich and enjoy.