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Tomatoes haven’t always been a trusted component of American cuisine. Tomatoes were first introduced to North America in the 1700s but were feared by many because they are a part of the nightshade family. It wasn’t until the mid-1800s that tomatoes became a staple ingredient grown for the canning industry and in home gardens, especially across the South, thanks to ideal growing conditions.
Arkansas has a long growing season with plenty of heat and sunshine, making tomatoes one of the top choices among gardeners. They preserve well and can be made into salsa, sauces, soups and juice. Plus nothing beats a fresh, vine-ripened tomato that’s still warm from the afternoon sun.
The Southern Tomato Sandwich
The abundance of tomatoes throughout the South led homemakers to come up with creative ways to use them. The tomato sandwich was likely crafted out of necessity but has become a cherished summer experience for many. Records indicate the sandwich first appeared in the early 1900s but ballooned into popularity in the 1930s when pre-sliced sandwich bread became a household sensation. For most people, it’s a treat enjoyed only for a few short weeks during the height of tomato season. It’s simply a taste of summer.
A traditional tomato sandwich is really quite simple:
Soft white sandwich bread
Thick slices of ripe homegrown tomato
Generous mayonnaise
Salt
Freshly ground black pepper
The BLT
Although a close relative, the BLT (bacon, lettuce and tomato) sandwich likely evolved from the club sandwich rather than from the tomato sandwich. The components are similar:
Bacon
Lettuce
Tomato
Mayonnaise
Toasted bread
Salt and Pepper
The BLT subtracts the turkey typically found in a club sandwich and adds bacon, lettuce and toasted bread to the tomato sandwich.
The beauty and the curse of both the tomato sandwich and the BLT is that there is nowhere for mediocre ingredients to hide. Quality is everything when choosing ingredients for both summer delicacies. A grocery store tomato picked green and ripened on a truck simply can’t compete with one that spent its final days soaking up an Arkansas summer. The same is true for the bread, the bacon, the mayonnaise, and even the salt and pepper. If you’re going to build the ultimate Arkansas tomato sandwich, it starts with choosing the right ingredients.
The Tomato
The tomato is the absolute star of both of these sandwiches, and choosing the right tomato is key to a flavorful experience. I always choose local tomatoes and seek ones that are fragrant, heavy for their size, and slightly soft but not mushy. The Arkansas Traveler is an heirloom variety developed in the Ozarks in the 1800s and is a favorite amongst local growers. Cherokee Purple and Brandywine are also favorite heirloom varieties, while Better Boy and Celebrity are reliable hybrid tomatoes.
Farmer’s markets, local produce stands or a friend with a backyard garden are the most reliable sources for vine-ripe, high-quality tomatoes. My favorite farmer is Cory at The Firelight Farm just outside of Searcy. He grows a variety of organic, heirloom tomatoes and sells them at the Hillcrest Farmer’s Market, Good Measure Market and the Natural Food Store in Searcy and Pea Farm Market in Cabot.
The Bread
Bread matters more than you think, and different types of bread bring something different to each sandwich. Soft white bread is traditional for a tomato sandwich, while something that stands up well to toasting and a mountain of ingredients is preferred for the BLT.
For a tomato sandwich, I’m likely to grab a few slices of my own homemade sandwich bread. It’s a little heartier than store-bought sandwich white bread, and I prefer the fresh taste. For a BLT, I go for something a little sturdier. My favorites include Serenity Farm Bread in Leslie, Laney Bakes in Cabot, Rockskip Bakery in Little Rock and Neighbor’s Mill in Harrison.
The Lettuce
Lettuce may not get the same attention as the tomato or bacon, but it plays an important role in a great BLT. It adds a cool, crisp bite that balances the juicy tomato and rich bacon. Look for fresh, unwilted leaves with plenty of crunch. Garden lettuce is hard to beat and tastes far superior to standard supermarket lettuce. The Firelight Farm also carries a great spring mix that is perfect for BLTs, but you will usually find a variety of lettuce at most farmer’s markets and produce stands.
The Bacon
The BLT is almost as much about the bacon as it is the tomato. Smoky, thick-cut bacon cooked until it is just crispy enough to crunch is the way to go. Chewy bacon makes the sandwich difficult to eat while overly crisp bacon creates a crumbly mess. We have home-grown bacon, but there are several great pork farms around the state. When we’re out of bacon, we turn to Porch Swing Farms in Bigelow, Petit Jean Meats in Morrilton or Coursey’s Smoked Meats in St. Joe.
The Mayo
Mayonnaise is a key ingredient in both the tomato sandwich and the BLT. It creates a creamy barrier that prevents the bread from getting soggy and adds a bit of flavor and tang. Mayo is probably one of the most debated ingredients in both sandwiches. While most agree it’s a must-have ingredient, which kind of mayo is hotly debated. I prefer homemade mayo or Duke’s, but you can use your favorite.
The Mushrooms
Wait, what? Mushrooms? Yes. Mushrooms make a GREAT vegan replacement for bacon. They offer a satisfying texture and bulk up a traditional tomato sandwich in a new way. My favorite local spot for a variety of mushrooms is Driftwood Farms in Clinton. You can find them at Hillcrest Farmer’s Market on most Saturdays.
Let Someone Else Do the Work
I love BLTs and tomato sandwiches, but sadly, I live with people who don’t like tomatoes! That means I can’t enjoy a BLT quite as often as I like. Well, unless I can convince my husband to eat out at Knightfire BBQ in Searcy. (Thankfully, it doesn’t take much convincing!) One of their seasonal specials is a BLT featuring those incredible heirloom tomatoes from The Firelight Farm and their house-smoked bacon. It’s only available on a rotating basis, so be sure to check their specials on Facebook before heading out.
Which do you prefer? A classic tomato sandwich or a BLT?
Julie Kohl works from home as a writer and teaches art part-time at a local private school. A former Yankee who was "converted" to the south by her husband, Julie has grasped on to rural life in a sleepy, blink-your-eyes-and-you'll-miss-it town in central Arkansas where they raise chickens, farm hay and bake bread. Julie loves adventure and sharing it with her husband and son. They frequent the trails, campgrounds and parks of Arkansas, always on the hunt for new adventures and new stories to share. Learn more on her blog Seek Adventures Media.
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