Toasted Tomato, Bacon, and Pesto Sandwich with Sun-Dried Tomato Dressing
Golden, garlicky sourdough gives way to crisp bacon, juicy tomatoes, fresh lettuce, and two bold spreads in this satisfying twist on a classic sandwich. Bright pesto and creamy sun-dried tomato dressing make every bite savory, tangy, and perfect for breakfast, lunch, or a quick supper.
Key Ingredients
For this breakfast sandwich fresh ingredients are always best.
Tomatoes: I like heirlooms and golden yellow tomatoes, beefsteak is always good.
lettuce; fresh and crunchy, like Iceburg or Romain, cleaned and dried. Adds another texture of crunch to this sandwich.
Bacon of course is such a great smoky & flavorful breakfast meat to go with those juicy tomatoes.
Sour dough Bread when grilled or toasted with olive oil has such a great crunchie texture.
Pesto adds a great flavor of fresh basil
Sundried Tomato added to my dressing adds a sweet aged tomato taste to this sandwich, and gives it a pop in deliciousness.
Sundried Tomato Dressing Ingredients below
For my Pesto recipe please hit the pink button and it will take you there!
Toasted Tomato, Bacon, and Pesto Sandwich with Sun-Dried Tomato Dressing
Sandwich Ingredients
Prepared pesto, as needed
Prepared sun-dried tomato dressing, as needed
2 varieties of tomatoes, such as heirloom, beefsteak, or golden yellow tomatoes
2 slices sourdough bread
Crisp iceberg or romaine lettuce
4 slices bacon, cooked until crisp
1 garlic clove, cut in half, for rubbing on the toast
Olive oil, for brushing the bread
Salt & cracked pepper to taste
Note: To get my pesto recipe, please press the pink button at the bottom of the page and it will take you to the recipe.
Sandwich Directions:
Set the cooked bacon aside until you are ready to assemble the sandwich.
Cut 2 slices from each tomato variety.
Wash and thoroughly dry the lettuce.
Lightly brush both sides of the sourdough slices with olive oil. Toast them on a stovetop grill or in a large skillet until golden on both sides.
After toasting, lightly rub the cut side of the garlic over both sides of each bread slice.
Place the toasted bread on a work surface, and set the pesto and sun-dried tomato dressing nearby.
Layer the ingredients in the following order to help keep the sandwich together.
Spread a generous layer of sun-dried tomato dressing over the bottom slice of toast.
Layer the lettuce over the dressing.
Arrange the tomato slices over the lettuce, seasoning them lightly with salt and cracked pepper.
Top the tomatoes with the crisp bacon. Spread a generous layer of pesto on the remaining toast, place it pesto-side down over the bacon, and serve.
Sun-Dried Tomato Dressing
This flavorful spread is a favorite for breakfast sandwiches, especially those made with tomatoes and bacon. It is also delicious on turkey or chicken sandwiches.
A mortar and pestle works best for making this dressing.
Dressing Ingredients
Prep time: 5-10 minutes
1 medium garlic clove
¼ cup oil-packed sun-dried tomatoes, finely chopped
½ teaspoon paprika
¼ teaspoon oil from the sun-dried tomato jar, optional
½ teaspoon cracked pepper
Pinch of salt
1 teaspoon honey
½ cup high-quality mayonnaise, plus more as needed
Dressing Directions:
Place the garlic clove and a small pinch of salt in a mortar and crush thoroughly with the pestle.
Add the finely chopped sun-dried tomatoes to the mortar.
Mash the sun-dried tomatoes and garlic together until they form a paste.
Add the honey, paprika, then mash until combined.
mash in up to ¼ teaspoon of oil from the sun-dried tomato jar for a richer consistency and flavor.
Fold in the mayonnaise with a spoon or small spatula until the dressing is evenly combined.
Taste the dressing and add more mayonnaise, if desired, to adjust the flavor and consistency.