Name: BLT
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 6 slices thick-cut bacon; 4 to 8 tender green lettuce leaves (washed and spun dry); 1 ripe heirloom tomato (cut into 1/2-inch thick slices (if tomatoes are not in season, use small on the vine tomatoes instead)); 2 teaspoons red wine vinegar; Kosher salt; Ground black pepper; 4 slices good quality (sturdy whole wheat bread (I like sourdough)); 4 tablespoons nonfat plain Greek yogurt; 1/2 ripe avocado (sliced)

American

Healthy

Cutting board

For easy clean up, line a baking sheet with foil. Place a baking wire rack on top, coat the rack with non-stick spray, then arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is crisp. Transfer to a paper towel-lined plate and pat dry.

Arrange the tomato slices in a single layer and drizzle with the vinegar. Sprinkle lightly with salt and pepper.

Towards the end of the bacon’s cooking time, place the bread slices on a sheet pan (or directly on the oven rack) and toast in the oven for 5 minutes. Flip the slices over and toast for 1 additional minute, until the bread is evenly browned. Then place 2 slices of the toasted bread on a cutting board or plate. Spread each slice with 1 tablespoon of yogurt.

Place a layer of lettuce on top. Add the tomatoes on top of the lettuce, lightly shaking off excess juice.

Add 3 slices of bacon (tear the bacon in half as needed to help it fit).

Add the avocado, then sprinkle with an additional pinch of salt and pepper. Spread each of the remaining slices of toasted bread with 1 tablespoon of yogurt. Place, yogurt-side down, on top. Cut the BLT sandwiches in half and serve.

BLT

Utensils needed:

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