B.O.A.T. Sandwiches

Made with bacon, olive paste, arugula and tomatoes, these sandwiches are a twist on the ordinary BLT. If you don't have a stove or a microwave oven, use thin slices of prosciutto—uncooked—instead of bacon.

Slideshow: More Sandwich Recipes

  • Servings: 6

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  • 12 bacon slices (12 ounces)
  • 1/3 cup mayonnaise
  • 1 tablespoon black olive paste
  • 1 teaspoon red wine vinegar
  • 12 slices peasant bread, toasted
  • 1 bunch of arugula (5 ounces), large stems discarded
  • 3 tomatoes, thinly sliced

How to make this recipe

  1. In a large skillet or a microwave oven, cook half of the bacon until crisp, about 5 minutes; drain. Repeat with the remainder of the bacon.

  2. Stir together the mayonnaise, olive paste and vinegar. Spread the mayonnaise mixture on 6 of the bread slices, layer the bacon, arugula and tomatoes on top and sandwich with the remaining slices of bread.

Contributed By Published June 1997

474610 recipes/boat-sandwiches 2013-12-06T23:09:58+00:00 Diana Sturgis spring|summer|sandwiches|6|basic-easy|fast|lunch june-1997,diana sturgis,b.o.a.t sandwich,BLT sandwich,small space cooking,easy sandwich recipe recipes,boat-sandwiches 474610

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