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Raleigh’s best BLTs
Tomato season in Raleigh just hits different. Reaching peak ripeness in July/August (sometimes stretching through early September if we’re lucky), the plump, juicy fruit is the golden delicacy we pine for all year long—a jackpot of vegetal goodness we just can’t stop chasing.
Often enjoyed on fresh crusty bread with just a smear of mayo (Duke’s, obv) and a hit of salt and pep, NC tomatoes don’t necessarily *need* anything else to shine—but we’re of the opinion that bacon makes everything better. And so, these local BLTs may show off with special aiolis, homemade bread or pickled accoutrements, but rest assured those robust tomatoes still steal the spotlight.
Benchwarmers Bagels
Come peak tomato time, Benchwarmers’ BLT is always the move. The specialty bagel goes full summer mode with uberjuicy thick-cut tomatoes and Duke’s Mayo for instant seasonal obsession. Moore Square & Park districts, @benchwarmersbagels
Hayes Barton Cafe & Dessertery
Three layers, three times the drama. Hayes Barton’s triple-decker BLT pulls its weight—and then some—with an extra layer of flavor in between an added slice of bread. The more the merrier, as they say. Five Points, @hayesbartoncafeanddessertery
Oakwood Deli
Oakwood’s MO? Don’t mess with a classic. The signature sando gets the standard treatment—complete with fresh sourdough that packs a well-rounded punch. Seaboard & Person Street District, @oakwooddeli_nc
Southern Craft Sandwiches
Built for two hands and zero regrets, the sando staple stacks up a mean BLT: tomatoes add juicy drama, garlic aioli delivers depth, and thick applewood smoked bacon brings the drama—all anchored on a signature hoagie roll. North Raleigh, @southerncraftsandwiches
Tepuy Donuts
Pro tip: Don’t sleep on Tepuy’s sandwiches. Built on housemade brioche, the bangin’ BLT—bolstered with smoked bacon and roasted garlic aioli—goes hard when you’re feeling savory (or before a doughnut or two). Northeast Raleigh, @tepuydonuts
Union Special
The popular neighborhood bakery gives its BLT some Southern swagger with chow chow aioli made with pickled, chopped veggies—plus fat slices of hothouse tomatoes. Messy, but she’s oh-so worth it. Iron District, @unionspecialbread
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