The BLT Is Only as Good as the Tomato — Here's How to Build the Perfect One

August Is Peak Tomato Season — And You Can Taste the Difference

There is a very short window each summer when tomatoes are exactly what they're supposed to be. Not the pale, firm, flavor-neutral kind you grab off a grocery store shelf in February. We're talking deep color all the way through, a give when you press the skin, juice that runs down your wrist before the slice even makes it to the plate. That window is right now. Mid-August is the heart of tomato season, and if you've been waiting all year to eat a real tomato, your wait is officially over.

At Open Air Market Produce Stand on Barbourville Road, we're stocked with ripe, beautiful tomatoes right now — the kind that make you wonder why you ever bother with sandwiches any other time of year. Come by any day this week. We're open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6. Plenty of parking, easy in and out, and the tomatoes are right there waiting for you.

Why the Tomato Is the Whole Point of a BLT

Let's be honest about something: the BLT is not really about the bacon. The bacon is good. The toasted bread is essential. The lettuce adds crunch. But the tomato is the reason the sandwich exists. It's what gives every bite that burst of acidity and sweetness, that juicy contrast against the crispy, salty bacon. Without a great tomato, you just have a bacon-and-toast situation.

This is why mid-August matters so much for sandwich lovers. The tomatoes you find right now have had a full summer of warmth to develop their flavor, and it shows in every slice. A thick-cut slab of a ripe summer tomato — lightly salted, layered over crispy bacon and cool iceberg or green leaf lettuce on toasted white or sourdough bread — is one of those foods that genuinely doesn't need improvement. You just need to start with the right tomato.

How to Pick a Tomato That's Actually Ready

When you're at the stand, don't just grab the prettiest-looking tomatoes and call it a day. Take thirty seconds to actually feel them. A tomato that's ready to eat will yield slightly when you press it with your thumb — not mushy, but with a little give. The skin should look taut and vibrant, and the color should be consistent and rich, not streaky or partially green near the stem unless you're working with a variety that's meant to look that way.

For BLT purposes, you want a tomato with some size and substance to it. A slice should be wide enough to cover the bread and thick enough to hold its own against the bacon. Smaller tomatoes are wonderful for salads and snacking, but for a sandwich, bigger is better. Ask us what looks best that day — we're happy to point you toward whatever came in freshest.

Building the BLT: A Method, Not Just a Recipe

Start with good bread and toast it properly. Not just lightly warmed — actually toasted, with some structure and crunch. That's the foundation. While it's still hot, spread one side generously with real mayonnaise. Don't be shy. The mayo is what brings the whole thing together with the tomato juice.

Slice your tomatoes thick — at least a quarter inch, ideally closer to a third. Season them right on the cutting board with a pinch of salt and a tiny crack of black pepper before they go on the sandwich. That salt draws out just enough juice to make the bite spectacular. Layer your crispy bacon, then your tomato slices, then a few leaves of cold, crisp lettuce. Press the top slice down gently, cut it diagonally, and eat it immediately. A BLT waits for no one — the steam from the toast starts wilting the lettuce the moment you build it, so don't delay.

If you want to take it up a notch, add a thin smear of pesto on one side instead of plain mayo, or layer in a few fresh basil leaves with the lettuce. Both are small changes that feel like a revelation the first time you try them.

Beyond the BLT: Other Sandwiches Where a Great Tomato Steals the Show

The BLT gets all the glory, but it's not the only sandwich where a perfect summer tomato makes the difference. A classic club sandwich is transformed when you swap in a thick slice of ripe tomato. A simple turkey and swiss on sourdough goes from forgettable to genuinely satisfying with the right tomato in there. And if you've never made an open-faced tomato toast — thick-sliced bread, a rub of raw garlic, olive oil, flaky salt, and nothing but tomato on top — you are missing one of the easiest and most satisfying things you can eat this time of year.

Tomato sandwiches, in their purest form, are also worth mentioning. White bread, mayo, salt, tomato. That's the whole recipe. People in Kentucky have been eating them for generations, and there's a reason the tradition hasn't faded — when the tomato is right, nothing else is needed.

A Few Other Summer Staples to Grab While You're Here

August at Open Air Market is one of the most abundant times of the year. While you're picking up tomatoes, take a look at what else is fresh and in season. Summer squash, cucumbers, bell peppers, and sweet onions are all excellent right now and pair beautifully in side salads and grilled dishes alongside your BLT spread. We also carry fresh fruits and a rotating selection of whatever is looking best that week.

We're located at 1594 Barbourville Road in London, Kentucky — open seven days a week with no appointment needed and plenty of room to park. Whether you're a longtime regular or just searching for fresh produce near you for the first time, we'd love to see you. Come early in the week for the best selection, or stop in on Saturday morning when we open at 9 and the whole stand is fully stocked.

Forty-Plus Years of Summer Tomatoes in Laurel County

Open Air Market Produce Stand has been here since 1984 — longer than any other produce market in Laurel County. Over four decades, we've watched thousands of summers roll through, and every August we still get genuinely excited when the tomatoes come in at their peak. It never gets old.

If you grew up stopping here with your parents or grandparents, we're glad you're still coming back. If you're new to the area and looking for a real produce stand experience, we think you'll feel right at home. There's nothing complicated about what we do — we just try to have the freshest, best-looking produce we can, day in and day out. Come see us this week while the tomatoes are at their very best. You've got a BLT to make.