When it’s tomato season, is there anything more satisfying than a BLT?

Lucky for us, our neighbor and Pine Street Market butcher Rusty Bowers has shared the ultimate BLT recipe!

To make the most of Rusty’s recipe, make sure to grab your BLT essentials from the Fresh Harvest shop: Pine Street Market bacon, local tomatoes, lettuce and bread from TGM.

The Ultimate BLT Sandwich

by Rusty Bowers, Pine Street Market

Yield: 2 hearty sandwiches


  • 12 oz Pine Street Market Heritage Bacon
  • 1 large Beefsteak or Local Heirloom Tomato, sliced ¼-inch thick
  • Kosher Salt & Freshly Ground Black Pepper, or Pine Street Market Butcher Salt
  • Dukes Mayonnaise or Homemade Mayonnaise (recipe below)
  • 6 large leaves of Green Leaf Lettuce or Romaine, about the size of your palm
  • 4 slices of Local Sandwich Bread, lightly toasted


  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper or aluminum foil and lay out the bacon side-by-side and avoid overcrowding. Bake in the oven for approx. 10 min and flip. Monitor the bacon every couple of minutes until it reaches the desired doneness. Transfer the bacon slices to a plate lined with paper towels to drain and cool.
  3. While the bacon is cooking, season both sides of the tomato slices with salt and pepper and leave them on a plate at room temperature.
  4. To assemble: Slather one side of each of the 4 slices of bread, top two with an even layer of lettuce, the other two with an even layer of tomato slices. Place a generous layer of bacon on top of the tomatoes and top with the lettuce lined slices. Serve with a cold pickle sphere and crispy chips!

Bonus Recipe: Homemade Mayo


  • 1 egg yolk, at room temperature
  • 2 tsp Sherry Vinegar
  • 1 tsp Dijon Mustard
  • 1 cup Canola or Grape Seed Oil
  • Sat and Pepper to taste


  1. In a medium size bowl, whisk together yolk, vinegar, mustard until frothy.
  2. While constantly whisking slowly add the oil in a thin ribbon, making sure to not let the oil pool around the edges. If the mayonnaise begins to get too thick add a teaspoon of cold water or lemon juice. Taste for seasoning.
  3. Homemade mayonnaise lasts for up to one week tightly sealed in the refrigerator.

Rusty Bowers is the owner and head butcher of Pine Street Market. Rusty and his team practice whole animal butchery, utilizing age-old techniques such as curing, aging, smoking, and processing the lesser-known parts to create delicacies while minimizing food waste.

You can purchase a wide variety of Pine Street Products on the Fresh Harvest website or visit Rusty at his shop in Avondale.

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