SLT – Speck, Lettuce, and Tomato Sandwich

Speck. It is something that we probably do not encounter all that often, nor maybe even heard of, and that is why I am introducing it to you today. Speck is basically made from the hind leg of a pig, and deboned, but the trick to speck is that it is cured and smoked much longer than bacon. Think of speck like pancetta, or bacon, but with a slightly different flavor due to the cure.

I first encountered speck while browsing through some local Bolzano meats from Milwaukee, Wisconsin. They basically provide local charcuterie to Milwaukee, and do a pretty darn good job of it. As I had sampled their pancetta in the past, I thought I would pick up some speck (something I never heard of), and see what I could make of it. Well, I made the class BLT (bacon, lettuce, and tomato sandwich) and turned it into a SLT.

Speck Sandwich Recipe

Ingredients: (Makes 1 sandwich)

  • 2 pieces of white bread
  • 6 slices of very thinly sliced speck
  • 1 tbsp mayonnaise
  • Fresh lettuce, to your liking
  • 2 slices of tomato

Begin by spreading the butter on each slice of bread.

Heat a skillet on medium heat and add the sliced speck, cooking just until lightly crisp. Remove from the skillet.

Toast the slices of bread until a nice golden brown. Feel free to use the oven, or standard toaster for that.


When ready, take the slices of bread, and lightly spread each one with the mayonnaise.

Add the speck, the tomato slices, then the lettuce. Slice on a diagonal and serve.

Something different for sure. In my opinion it was a bit saltier than your standard bacon, and had a hint of juniper, but when used in a SLT sandwich, it was pretty darn delicious. If you ever find speck at your local farmers market, or store, give this one a shot.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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