BLT

Name: BLT
Ingredients: 16 slices reduced-fat bacon; 8 slices sprouted-grain bread, such as Ezekiel 4:9; 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing; 6 large romaine lettuce leaves, washed and torn in half; 8 thick slices red heirloom tomato

5 ingredients

18 steps

Ingredients

16 slices reduced-fat bacon
8 slices sprouted-grain bread, such as Ezekiel 4:9
1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing
6 large romaine lettuce leaves, washed and torn in half
8 thick slices red heirloom tomato

Directions

1

Heat 2 nonstick saute pans over medium heat.
2

When the pans are hot, add the bacon and cook until crisp, about 5 minutes per side.
3

Thoroughly drain the bacon on paper towels; set aside.
4

Meanwhile, toast the bread in a toaster or toaster oven until golden brown.
5

Lay the toast on a work surface.
6

Spread each piece with mayonnaise.
7

Top 4 toast slices with the bacon.
8

Add the lettuce and the tomato slices.
9

Place the remaining toast slices on top, mayonnaise side down.
10

Secure the sandwiches with toothpicks, if desired.
11

Cut them in half, and serve.
12

Fat: 42g (before), 13.3g (after)
13

Calories: 781 (before), 348 (after)
14

Protein: 18g
15

Carbohydrates: 35g
16

Cholesterol: 66mg
17

Fiber: 7g
18

Sodium: 1,189mg