It's Not You It's Brie

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Your BLT wants a funky cheese in its life 🍅

Bacon, lettuce, tomato, and, cheese.

As summer approached this year I had a serious sit-down discussion with myself. It's tomato season. Meaning it is BLT season. Meaning it is the time of year that we stuff some of the best tasting foods ever between 2 slices of bread. So I asked myself... What have we been doing?

Why have we been leaving 🧀 out of it?

This year, let’s treat our BLTs right. Avocados, go find yourself some toast to be squished on. This year we’re adding funky, bacony, custardy cheeses like Meadow Creek Grayson, Tallegio, Époisses, or Red Hawk between to our BLTs. Offering meaty richness with a splash of earthiness to the sweetness of tomato and bacon, washed rinds transform this already fantastic treat into the season’s best sandwich.

Read more about washed rinds here.

Enjoy your sandwich!


Here I used a french roll, but a country sourdough would go very well too. The recipe calls for "green lettuce," meaning I've used anything from butter lettuce and red romaine to arugula and have been happy with every outcome. Though traditional for lunch, this BLT is one of my favorite breakfast dishes in late summer and early fall. Eat whenever possible.

Serves one

3 pieces bacon

2 leaves green lettuce, cleaned

1 small tomato

1/4 teaspoon salt

freshly ground pepper

1 roll

2 ounces washed-rind cheese

1 teaspoon dijion mustard

Place your bacon slices in a heavy-bottomed sauté pan. Bring to medium heat. Flip after five minutes. After 10-15 minutes or until the bacon looks brown and crispy, remove the bacon from the pan and rest on a plate covered with a paper towel. Pour all but a tablespoon of the bacon fat from the pan into a ramekin or jar to save for later use.

Cut the tomato into one-third to quarter-inch slices with a sharp knife. Sprinkle with the salt and freshly ground pepper to taste.

Slice the roll in half. Bring the bacon pan to medium heat. Lightly toast the inside part of each bun in the pan. Flip over the buns. Layer the cheese on the toasted side of the bottom bun. Cook for two more minutes, using your spatula to press the Grayson into the bread. Remove.

Spread the dijon inside of the top bun. Top the Grayson bun with the tomatoes, then the bacon, then the lettuce. Cover with the dijion bun. Eat.

Kirstin Jackson