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Creamy BLT Recipe

'Wich of the Week: Creamy Feta BLT

Sometimes serendipity leads me to sandwiches at the most surprising times — like when I once found myself at an antique mall, housed in an old grocery store, with a restaurant in the middle. I ordered the feta BLT, which turned out to be an unfussy yet decadent, creamy, and salty twist on the crispy classic.

I've been meaning to make this for a while now, so last week I made feta cream-cheese BLTs for dinner, baking the bacon in the oven until crisp and selecting the season's juiciest tomatoes.

To celebrate the sandwich yourself, keep on reading.

As it turns out, April is not only National Grilled Cheese Month, it's also BLT Month. Serendipitous, indeed.

Feta Cream Cheese BLT

Feta Cream Cheese BLT

Feta Cream Cheese BLT

Ingredients

3 slices thick-sliced bacon
2 thick slices of ripe red tomato
Salt and pepper, to taste
Handful of baby spinach, large stems removed
Equal amounts of feta and cream cheese (about 1 1/2 tablespoons each), at room temperature
2 slices multigrain bread

Directions

  1. Fry bacon in pan slowly until it is very crisp, but not scorched. If you are making more than six pieces at a time, put bacon on a foil or parchment covered cookie sheet in a 350 degree oven. It will take about 20 minutes, but it cooks very evenly.
  2. Grind fresh pepper on tomatoes and salt them very lightly.
  3. Mix about 1 1/2 tablespoons feta and the same of cream cheese with a fork. (You can make a large batch and keep it in the fridge for about a week.)
  4. When all your ingredients are ready, toast the bread until nice and crisp (I used the oven).
  5. Spread one side of each slice with feta mixture and return to oven long enough to warm the feta.
  6. Assemble the sandwich: First put tomatoes on one side, then lay on the bacon. (I let the bacon hang out in a decadent sort of way.) Then put the spinach on the other side, pressing into the feta slightly.
  7. Close sandwich, cut in half; spear with toothpick halves and eat immediately.
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