Breakfast BLT

  • serves 4
Christine Cushing
Christine Cushing

For an extra burst of flavour spread on a little Dijon mustard or your favourite chutney.

19 Ratings
Directions for: Breakfast BLT


8 slices peameal bacon

½ bunch arugula leaves

2 1 to 2 tomatoes, sliced

8 slices pumpernickel bread of multigrain country bread (about 1/2-inch slices)

Olive oil, for brushing bread


1. Preheat grill to medium high.

2. Grill slices of peameal bacon until just cooked through, about 2 minutes per side.

3. Lightly brush each slice of bread with olive oil. Grill 1 minute per side.

4. Layer between 2 pieces of grilled bread: a few argula leaves, 2 slices of peameal bacon and a few tomato slices. Cut sandwich in half. Serve.

See more: Lunch, Grill, Pork, Breakfast, Rice/Grain, Brunch, Quick and Easy, North American, Canada Day


More Recipes You'll Love