Normanside's Roasted Tomato BLT

Kenneth Ruud, executive chef at Normanside Country Club, shares his addictive take on the classic BLT. Dig in! 

Photography By Brie Passano | July 31, 2017

About this recipe

Don’t skip roasting the tomatoes. It is worth the effort and will take their flavor up a notch ... or two. 


Makes 4 servings

8 slices of sourdough bread Chimichurri Aioli (recipe below)

Roasted Tomatoes (recipe below)

1 cup baby arugula, washed and dried

12–16 slices bacon, cooked crisp

For Chimichurri Aioli

2 tablespoons red onion, finely diced
1 garlic clove, minced
2 tablespoons finely chopped oregano
2 tablespoons finely chopped basil
2 tablespoons finely chopped cilantro
11⁄2 tablespoons red wine vinegar
1 cup mayonnaise
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper

For Roasted Tomatoes

1⁄8 teaspoon salt
1⁄8 teaspoon pepper
2 ounces good domestic, organic olive oil
1 pint grape tomatoes, cut in half lengthwise
2 tablespoons sugar
1⁄2 cup chopped fresh basil

For Chimichurri Aioli:

Mix all ingredients together, refrigerate until ready to use. Leftovers are great for a basic vegetable dip!

For Roasted Tomatoes:

Preheat oven to 300°. Mix all ingredients in a bowl. Place tomatoes on a baking sheet lined with parchment paper, bake for approximately 40 minutes, checking frequently after 30. Tomatoes should be shriveled but not blackened. Set aside until ready to make sandwich.

To make sandwich:

Toast the sourdough bread, spread chimichurri mayo on two pieces of bread. Place roasted tomatoes on one side and baby arugula on the other. Place crispy bacon on top of tomatoes and close sandwich.

Normanside is at 150 Salisbury Road in Delmar. 

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