TLBBLT: A Zingerman’s Take on an Old Fave

Zingerman’s 4th Annual Camp Bacon is just around the corner and to help get everyone prepared, we’re sharing tasty excerpts and recipes from Ari’s book, Zingerman’s Guide to Better Bacon

The Laurel Blakemore Bacon, Lettuce and Tomato Sandwich

Aside from being the only palindromic recipe name I know, this also makes a really good sandwich, which has long been very popular at the Zingerman’s Deli. It’s named for Dr. Laurel Blakemore, horse fanatic, show jumper, pediatric orthopaedic surgeon and a big lover of bacon. It calls for a good bit of mayonnaise—I think a good BLT needs that, but you can certainly cut back if you like. Either way, it’s easy to make and great to eat!

The recipe is for a single sandwich but it’s not hard to do the math and make as many as you want.


  • 2 to 4 slices Arkansas Peppered Bacon
  • 2 slices crusty country bread (we use Zingerman’s Farm Bread)
  • 2 tablespoons mayonnaise
  • 2 slices aged Vermont cheddar cheese
  • 2 thick slices good tomato
  • Handful of good lettuce


  1. Cook the bacon in a frying pan until done. Remove from pan and drain, but leave the pan on the heat.
  2. Spread mayonnaise on both slices of bread.
  3. Put a slice of cheese on each slice, then add the bacon and tomato.
  4. Assemble the sandwich, give it a gentle press together with your palm and slide it into the hot pan.
  5. Weight it down with a bowl and fry until golden brown.
  6. Flip, brown the other side, and remove from pan.
  7. Add the lettuce, cut the sandwich on whatever angle your heart desires (remember, though, that Laurel is a surgeon and places great value on properly positioned knife cuts!), and eat it while it’s hot!


See you at Camp!