Bacon, Arugula & Nectarine Sandwich
Recipe type: Lunch, Dinner, Sandwich
Cuisine: American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4
In a take on the classic BLT, the tomato is swapped for juicy slices of nectarine.
  • ¼ c. Balsamic Vinegar
  • 12 strips Applewood Smoked Bacon
  • 2 c. Arugula
  • 2-3 Nectarine (or Peach), peeled and sliced
  • 8 slices Bread (I used a hearty, seedy whole wheat)
  • Mayonnaise
  • Red Onions, thinly sliced (optional)
  1. Simmer the vinegar in a small saucepan until it has reduced by half and become quite thick and syrupy. (You will likely have more than you need for the sandwiches, but it's hard to reduce a lesser quantity. Save it to drizzle on grilled vegetables or on a cheese plate tomorrow night!)
  2. Cook the bacon however you like. I like using a grill pan so most of the fat drains away.
  3. Toast the bread. I wiped my grill pan clean and used that to toast up the bread and add a touch more bacon-y flavor.
  4. Build the sandwiches. Spread each piece of bread with mayonnaise. Top with a handful of arugula and sprinkle with coarsely ground black pepper. Top with nectarine slices, red onions (if desired), and a drizzle of the reduced balsamic vinegar. Place the bacon over the nectarines and sandwich with the second piece of bread. Serve with plenty of napkins and a frosty root beer.
Recipe by strawberryplum at