Le Petite Robert BLT | CUESA

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Le Petite Robert BLT


Robert Cubberly, Le Petite Robert.

Makes 6 sandwiches


1 loaf Pan de Mie or other soft bread, sliced ½ inch thick
2 pounds bacon, we use the hickory smoked from Fatted Calf
2 pounds Early Girl or slicing tomatoes, see Dirty Girl Farms
2 heads Little Gem Romaine or arugula
6 tablespoons Creole Mayonnaise, see recipe

1 clove garlic, rasped
½ teaspoon thyme, chopped
½ teaspoon tomato paste
1 teaspoon Worcestershire sauce
1 ½ teaspoon paprika
½ teaspoon cayenne
1 tablespoon sherry vinegar
2 each egg yolk
2 tablespoons water
1 cup canola oil
½ cup extra virgin olive oil
¼ teaspoon salt
⅛ teaspoon pepper


For the BLT

  1. Cook the bacon either in a pan or in the oven until crisp, drain on paper towels and reserve.

  2. Meanwhile toast the bread to golden brown and slice the tomatoes into ¼ inch disks.
  3. Separate the Little Gem Romaine into individual leaves and wash if needed.
  4. Spread the mayonnaise equally onto the toasted bread slices.
  5. Place the bacon on one side and the tomatoes on the other, season the tomatoes with salt and pepper.
  6. Top the tomatoes with the romaine leaves, close the sandwich and slice if desired.

For the mayonaisse

  1. Combine all ingredients except the oils in a food processor, with the motor running add the oils slowly to emulsify.

  2. Correct the seasonings and reserve.


Note: This can be made a day or two in advance and stored in the refrigerator.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »