This is the GOAT of all BLTAs! Swapping mayo for creamy, indulgent Spreadable Goat Cheese takes this classic combo of flavors to a whole new level.

Goat cheese BLTA sandwich


  • 1 package thick cut bacon
  • 2 heirloom tomatoes, sliced thin
  • 2 Tbsp extra virgin olive oil
  • 1 Sourdough baguette, cut in half lengthwise
  • 1 7oz tub of Laura Chenel Spreadable Goat Cheese


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Spread bacon out in a single layer and bake for 20 minutes or until it reaches your desired level of crispiness. Transfer slices to a plate lined with paper towels to cool. Strain off bacon fat from sheet pan and reserve for cooking at a later time.
  3. Lower oven temperature to 350 degrees and add new parchment paper to baking sheet, and lay out sliced tomatoes in a single layer. Drizzle with olive oil (or reserve bacon fat!), season with salt, and bake for 20-25 minutes or until tomatoes are roasted with browning around the edges. Remove from heat and set aside.
  4. Warm 2 Tbsp olive oil in a cast iron or non-stick pan over medium heat. Add baguette, cut side down, and toast for 3-4 minutes or until cut sides are golden brown.
  5. Assemble sandwich! Spread goat cheese on one side of the baguette to your desired thickness, then layer on bacon, avocado, lettuce, roasted tomato, and onion. Wrap in parchment paper to hold together, and cut in half before serving.
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