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The Bacon Goat Lettuce Tomato Sandwich

You’ve heard of a BLT, but how about a BGLT? In this case, the G stands for goat cheese, because we’re topping off our version of this famous sandwich with a hearty spread of smoky chevre. Rivers Edge Up in Smoke is a ball of creamy, woodsy bliss that’s been delicately wrapped in maple leaves, and we’ve spread a dollop of it on toasted bread to add a touch of savory tang to the trio of crispy bacon, crunchy lettuce, and bright, fresh tomato.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

4 slices Pullman or sourdough bread

1 Large heirloom tomato

4 slices Benton’s Smoked Bacon, 16 oz.

½ head of Iceberg lettuce

4 oz. River's Edge Up In Smoke goat cheese

Meanwhile, toast the slices of bread and unwrap the Up In Smoke goat cheese. Immediately after toasting the bread, while it's still warm, spread the cheese evenly across each slice and allow to slightly melt into the bread.
Thinly slice the iceberg lettuce. Slice the tomato into thick coins.
Cook your bacon in a skillet by heating over medium and slowly rendering the fat to achieve a crispy texture. Or cook in a 350 F oven on a foil-lined sheet pan for 15 minutes or until crispy and browned to your liking.
Build your sandwiches: Place a mound of shredded lettuce on two slices of the bread, atop the Up In Smoke. Lay two slices of bacon on top of the lettuce, followed by two slices of tomato. Place the remaining slice of bread over top the sandwich, cheese-side-down.

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