Grilled Peach BLT Sandwiches


Main Dish
Grilled Peach BLT Sandwiches

Primary Media

User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Kick-up your summertime BLT with fresh-basil mayo, grilled peaches and arugula for a delicious go-to sandwich that is sure to please the whole family.

    Recipe Tags

    Servings and Ingredients

    Serves 2
    ¼ c. Hy-Vee mayonnaise
    ¼ c. lightly packed fresh basil, finely chopped
    ½ c. tightly packed baby arugula
    2 tsp. plus 3 Tbsp. Gustare Vita olive oil, divided
    ⅛ tsp. Hy-Vee salt, plus additional to taste
    ⅛ tsp. Hy-Vee black pepper
    2 small peaches, halved and pitted
    4 (½-in.-thick) center-cut slices Hy-Vee Bakery San Francisco sour dough bread
    4 slices Hy-Vee Hickory House applewood smoked thick-sliced bacon
    1 large tomato, cut into ¼-in.-thick slices

    Things To Grab

    • 2 small bowls
    • Tongs
    • Charcoal or gas grill
    • 12-in. cast iron skillet
    • Cutting board
    • Sharp knife
    • Silicone pastry brush


    1. Stir together mayonnaise and basil in a small bowl; cover and refrigerate until ready to serve. Place arugula in another small bowl. Drizzle with 1 tsp. olive oil and season with 1/8 tsp. salt and 1/8 tsp. pepper; toss to coated. Set arugula mixture aside.

    2. Preheat a charcoal or gas grill for direct cooking over medium-high heat (375°F to 400°F). Place 12-in. cast iron skillet on grill rack to preheat. Meanwhile, place peach halves on a cutting board; brush cut sides and skins with 1 tsp. oil. Set peaches aside

    3. Add 2 Tbsp. oil to hot skillet; tilt skillet to coat bottom. Place 2 bread slices in skillet; turn over to fully coat both sides with oil. Cook bread for 4 to 6 minutes or until toasted, turning halfway through. Remove bread and set aside. Repeat toasting remaining 2 slices with remaining 1 Tbsp. oil; remove from skillet.

    4. Add bacon to skillet. Cook for 6 to 8 minutes or until crisp, turning occasionally. Remove bacon from skillet and drain on paper towel.

    5. Meanwhile, place peach halves on grill rack, cut sides down. Grill for 2 to 4 minutes or until slightly charred, turning halfway through. Remove peaches from grill and cut into ¼-in.-thick slices. Season tomato slices to taste with additional salt.

    6. To assemble sandwiches, layer 2 toast slices with peaches, bacon, tomato and arugula. Spread mayonnaise mixture on one side of remaining 2 toast slices; place, mayonnaise side down, on top arugula layer to sandwich. Cut each sandwich in half to serve.

    Nutrition facts


    940 Calories per serving

    Amounts Per Serving

    • Total Fat: 65g
    • Cholesterol: 50mg
    • Sodium: 1200mg
    • Total Carbohydrates: 76g
    • Protein: 14g

    Daily Values

    Iron 30%
    Calcium 6%
    Vitamin D 0%
    Potassium 15%