New England Crab BLT

2 servings
Total Time
Crab cakes and Dill Havarti make for the perfect East Coast lunch.

By: Chef Tim Soufan, Not Your Average Joe’s, Boston, MA


  • 4 slices hearth-baked bread, lightly toasted
  • 2 tablespoons mayonnaise
  • 8 basil leaves
  • ½ medium tomato, sliced
  • 4 slices Roth® Dill Havarti Cheese
  • 2 crab cakes (approximatley 4-5 ounces each)
  • 6 slices bacon, cooked until crisp
  • 6 leaves arugula


  1. Spread each slice of toast with mayonnaise. Evenly layer bottom slices with basil, tomato, one slice Dill Havarti, crab cakes, remaining slice Dill Havarti, bacon and arugula.
  2. Top with remaining slices of toast.