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BLT with Fresh Mozzarella and Skhug

James Beard, dubbed the “Dean of American Cookery” by the New York Times in 1954, was a pioneer in the American food industry. Beard had many great things to say regarding all things in the culinary arts, with one of his most simple ones being the following:

“Too few people understand a really good sandwich.”

James Beard

Today, we’re sharing the recipe of what we wholeheartedly believe James Beard would classify as a “really good sandwich.”

The BLT with Fresh Mozzarella and Skhug adds a whole new experience to a timeless sandwich. Perfect for work, traveling, or a pleasant lunch at home, it’s hard to compete with the flavor and convenience this sandwich brings you.


  • 4 oz. Tennessee Grass Fed hickory smoked bacon
  • 4 slices of bread
  • Mayonnaise
  • Iceberg or Romaine lettuce
  • 2 large in-season tomatoes, sliced
  • 4 oz. fresh mozzarella, sliced
  • 1/2 cup Skhug or pesto


1. Fry bacon. Place mayonnaisse, lettuce, bacon, tomatoes, fresh mozzarella and skhug on 4 slices of bread. Top with remaining slices. Cut in half. Makes 4 sandwiches. 

This recipe comes from our friends at Edible Nashville. For more recipes and videos go to ediblenashville.com.

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