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Roasted Tomato Caprese BLT Sandwich

Caprese BLT sandwich

Do you know what the end of June means?

The beginning of July. Heh heh heh.

I’ll be here all week, folks! {Ahem}

No, no … all joking aside: July brings fresh tomatoes. Lots of ’em. SoupAddict likey. SoupAddict lovey. SoupAddict is all about the summer tomato.

Back when the world young and SoupAddict was merely SoupInclined, her older brothers maintained a large garden. And from that garden came the most amazing tomatoes that SoupAddict has ever had in her life. That garden was the seed, so to speak, of her obsession with heirloom tomatoes.

These days, SoupAddict grows so many tomatoes that she can’t possibly even collect them all off of their branches, much less use them all up. Last year, by the time October rolled around, SoupAddict was so buried in tomatoes that she was even tiring of her beloved Insalata Caprese (which is a nearly blasphemous admission). So this year, June meant oh-em-gee-tomato-season-is-coming-and-I-need-to-invent-some-new-tomato-recipes-before-July.

But now here it is. June 30th. And I have—break out your counting fingers, peeps—one. Just one. But it’s a good one. When you’re that productive {*cough*}, you have make each one count.

Caprese BLT sandwich 2

Happily, the One was a no-brainer. SoupAddict spent the winter pining for her insalata caprese, cursing the memory of every bored feeling she had had the previous October.

Caprese BLT sandwich 3

So even though it’s still only June, and these are supermarket grape tomatoes, SoupAddict really needs a Caprese salad fix. But with a little twist. A funky twist. Stay tuned, and you’ll see.

Caprese BLT sandwich

Along with summer tomatoes, SoupAddict loves fresh basil. So much so that SoupAddict has an entire garden of nothing but basils. Dozens and dozens of them. This pretty Red Rubin is practically singing “Caprese Salad.” Can you hear that? Lean in close. [AAAHHHHHHHHH]  It’s sweet.

When it comes to Caprese salads, are you an evoo-only person, or a balsamic vinegar person? SoupAddict is definitely a balsamic person. This marinade needs to be sweet and tangy to compliment the salty goodness of the “B” you might have noticed in the title of this post.

Place halved tomatoes in a baking dish. Drizzle the marinade over them. Sprinkle with salt and lovely strips of basil chiffonade.

SoupAddict cannot get enough of fresh mozzarella, and Caprese salad wouldn’t be so addictive without it. Make sure it’s soft and fresh. Squoosh it up with your fingers and place it back in the fridge.

“Uh, whatcha doin’ there, SoupAddict, with those precious cherry tomatoes?”

Roasting tomatoes in their balsamic marinade makes them sweet and juicy and oh-so-flavorful. Roasted tomatoes come with an extra dose of healthy lycopene. No extra charge to you, my peeps.

Now comes the fun part. SoupAddict love sandwiches. Do you?

SoupAddict loves sandwiches, and SoupAddict loves Insalata Caprese. So she puts the two together and, ta da!, a roasted tomato caprese BLT sandwich.

Spread some mayo on a slice of luscious multigrain bread. Add bacon strips and shredded lettuce. Spoon the sweet, rich tomatoes over the lettuce. Top with mozzarella and another bread slice.

A Caprese sandwich. A roasted tomato caprese BLT sandwich. Oh, yes. Yes, indeedy. SoupAddict likey. SoupAddict lovey.

Karen xo


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Roasted Tomato Caprese BLT Sandwich

Author: Karen Gibson


  • 2 cups cherry tomatoes
  • salt to taste
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon sugar
  • 4-5 leaves fresh basil chiffonade
  • 6 oz fresh mozzarella crumbled
  • 8 strips bacon or turkey bacon or fake bacon, fried per package instructions
  • 4 large leaves of romaine lettuce sliced into short, narrow strips.
  • 2 tablespoons mayo divided
  • 8 slices hearty bread multigrain or whole wheat, toasted


  • Preheat oven to 350°.
  • Slice cherry tomatoes in half and arrange, cut side up, in a large baking dish. Sprinkle with salt.
  • Whisk oil, vinegar and sugar in a medium bowl until well blended. Pour over tomatoes. Top with basil. Bake for about 45 minutes, or until tomatoes are nice and wrinkly.
  • Towards the end of baking time, toast the bread and spread each slice, on one side, with a light layer of mayo.
  • Place two strips of bacon on four of the slices of bread. Divide the lettuce strips evenly over the bacon strips.
  • When the tomatoes are finished roasting, divide them evenly over the four slices of bread with the lettuce strips, using a slotted spoon. Top with mozzarella cheese, and salt and pepper to taste.
  • Top each of the sandwiches with the remaining bread slices (mayo side down, of course!), and enjoy.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Recipe Rating

Rocky Mountain Woman

Thursday 8th of July 2010

I am soooo into the concept of caprese sandwiches. Take my all time hands down favorite salad and add bread! I'm so excited!!!


Thursday 1st of July 2010

Booo hooo hoooo, no garden for me this year, but 2 new farm stands in town so I'll be making this over the weekend. Thanks for the inspiration.

Phyllis Ryan

Wednesday 30th of June 2010

Just checked my black cherry tomatoes and they are beginning to ripen. Not enough for the sandwich, I'll buy those. But just enough for ME.


Wednesday 30th of June 2010

Yum! I agree summer time tomatoes are supreme


Wednesday 30th of June 2010

Love your writing... what time's lunch?