Roasted Tomato, Whipped Herb Feta, and Bacon Sandwiches

Now is right around the time of the summer when Kyle starts asking for things like pasta with meat sauce, lasagna, and meatloaf (sad photo warning) – all delicious, but hearty fall and winter meals.  I’m sorta with him but really, I’m not ready to give up summer foods yet.  Our garden has yet to yield anywhere near our expectations what with late-season tomatoes, cucumbers, and zucchini just starting to emerge but I’ve been hitting up the farm stand for local tomatoes that fill the void for now.  And my favorite way to use them this summer (so far) is to roast them.  I then add the delicate roasted tomato slices to a crusty roll with a spread of whipped herb feta, thick-sliced grilled bacon, and some fresh basil and call dinner: done!  Seriously, this sandwich has rocked my world these past couple of weeks and there’s no end in sight once our garden tomatoes ripen.  (Hurry please!)

Roasted Tomato, Whipped Herb Feta, and Bacon Sandwiches

Total Time: 30 minutes

Yield: 2 sandwiches

Timing Tip: With some good planning, this can be a really quick meal. While the oven preheats, slice the tomatoes, and make the whipped feta (it takes less than 5 minutes to make!). Cook the bacon at the same time the tomatoes are roasting. If you want to bake the bacon, add the slices to a second parchment-lined baking sheet and bake it at the same time and temperature as the tomatoes, just for maybe 5 to 7 minutes longer. Grilling it is a great option too - it only takes 5 minutes with no messy clean-up!


  • 1 large tomato
  • Olive oil
  • Freshly ground black pepper
  • 2 sub rolls (or whatever you call them where you live)
  • ¼ cup whipped herb feta
  • 4 slices thick-cut bacon, cooked crisp and drained
  • ¼ cup loosely packed fresh basil leaves, julienned if they are large


  1. Preheat oven to 425° F. Line a baking sheet with parchment paper. Slice the tomato into ¼-inch thick (approximately) slices and lay them out on the parchment paper. Drizzle just a little olive oil over the tomatoes and sprinkle with pepper; no salt needed here because of the salty feta and bacon. Roast the tomatoes for 15 to 20 minutes until they are soft and just starting to brown. Cool on the pan for just a couple of minutes.
  2. Slice the rolls lengthwise and divide the feta between the rolls, spreading it out on the bottom half. I grilled the rolls first with just a drizzle of olive oil on the top - not required but so good. Add a layer of the tomatoes, then the bacon, and finally the basil over the top of each sandwich. Serve while the tomatoes are still warm. Add a small salad, grilled corn, some fruit, or chips to the side to round out the meal.


source: Smells Like Home original

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  • Barbara Bradford
    August 14, 2013 at 10:24 AM

    What a great sandwich. I woke up to bowls of heirloom tomatoes from our garden and was wondering what to make with them. This is so perfect. Thank You

  • Josie
    August 14, 2013 at 12:53 PM

    Oh man, this looks like pretty much the ultimate BLT. I definitely need one of these in my life soon!

  • Tracey
    August 18, 2013 at 3:17 PM

    I’m waiting on my garden tomatoes to ripen too! But when they do, I know exactly what I’m doing with them. This is the best kind of sandwich!

  • Ashley
    November 14, 2013 at 4:27 PM

    Made these for dinner the other night and they were fantastic! We added avocado as well. Unfortunately it’s November, so the tomatoes weren’t as good as they could be, but it was overall still a delicious sandwich for being out of season.

    • taraliptak
      November 15, 2013 at 1:18 PM

      So great to hear, Ashley! And I just put a face to your Instagram name. Hi!! 🙂

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