That’s right folks…nothing screams delicious & authentic like a classic B.L.T. However, we will be doing it a tad different than a “normal” B.L.T. We will be stacking yummy Creswick farms organic bacon, green leaf lettuce and a tangy tomato mayo all between the slices of Little Rooster’s Wild Rice & Onion bread. YUM!
This is a great mid week meal to toss together for the family or make it a main feature over these chilly weekends. You can even cook the bacon ahead of time to make it that much easier as well as prep the tomato mayo and washed lettuce. A great side for this yummy sandwich are the sweet potato fries we did last week.
Having a Super Bowl party…you could have a B.L.T. bar! Put the toaster in the beginning and have all the toppings along the way!
Bacon! Bacon! Bacon!
- 10-12 slices bacon, baked (Creswick Farms)
- 8 pieces green leaf lettuce, washed and dried
- handful tomatoes chopped
- 1/3 cup mayo
- 1 tsp dried basil
- 1 loaf Wild Rice & Onion bread (Little Rooster’s)
How to cook the perfect bacon: Line a baking sheet with foil and turn up the edges so the oil doesn’t spill over. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses.
Tomato Mayo: combine the mayo, chopped tomatoes and basil and stir until blended
Toast your bread and get to building your B.L.T.