Bacon Lettuce And Tomato With Mayonnaise Recipes
BACON, LETTUCE AND TOMATO PIZZA
I combine two all-time favorites in this recipe: pizza and BLT sandwiches. I brought this fun mashup to a ladies lunch and was met with lots of oohs and aahs. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.
Nutrition Facts : Calories 389 calories, Fat 23g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
BACON LETTUCE AND TOMATO SALAD
This refreshing salad is good as a side or a meal.
Provided by Debby Mayne
Categories Salads
Time 9m
Number Of Ingredients 5
Steps:
- In a medium-size mixing bowl, combine the lettuce and mayonnaise. Mix until all of the lettuce is coated.
- Evenly scoop the lettuce and mayo mixture into 2 bowls.
- Sprinkle the desired amount of black pepper on top.
- Add the tomatoes and bacon.
- Serve with crackers or your favorite soup.
Nutrition Facts : Calories 208 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BACON, LETTUCE AND TOMATO SALAD
Crisp bacon makes this salad a real winner. I use turkey bacon with good success. Please don't try to substitute those artificial bacon bits in this recipe, it just won't work.
Provided by Geema
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until it is crisp by your favorite method.
- Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl.
- Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad.
- In a large skillet over medium heat, toss the bread pieces with the salt and pepper.
- Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown.
- In a large salad bowl mix together the romaine, tomatoes, bacon and croutons.
- Pour the dressing over the salad and toss well.
- Serve immediately.
Nutrition Facts : Calories 511.8, Fat 30.7, SaturatedFat 9.2, Cholesterol 38.6, Sodium 1395.6, Carbohydrate 43.6, Fiber 5, Sugar 5, Protein 16.3
BACON, LETTUCE, AND TOMATO SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Spread 2 teaspoons mayonnaise on one side of each bread slice. Slice tomatoes at least 1/4 inch thick, and layer on one of the pieces of bread. Sprinkle with salt and pepper. Place bacon and lettuce leaves over tomatoes. Top with remaining piece of bread, and cut sandwich in half.
LAYERED BLT DIP
When I throw a party for friends, I whip up this addictive layered three-cheese dip. Somehow, it's always gone within the first 20 minutes. -Jade Bennett, Kingwood, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.
Nutrition Facts : Calories 137 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
BACON, LETTUCE, AND TOMATO WITH MAYONNAISE
This American classic is available at deli counters year-round, but at 'wichcraft, it's a seasonal sandwich served only when local tomatoes are at their peak. For us, this is a tomato sandwich, with crisp bacon (be sure it's good quality!) and Bibb lettuce serving almost as condiments. We use a thick slice of tomato, say 1/2 inch, well seasoned with sea salt, really good pepper, and even a little olive oil. This is one of the sandwiches for which architecture matters, so please pay attention to the assembly instructions. For a special kick, rub a peeled garlic clove over the bread before assembling. A mix of heirloom tomatoes is ideal, combining colors and tones, sweetness and acidity. Imagine a slice of red plum, a slice of green zebra, and a slice of German yellow: summer in a sandwich.
Yield makes 4 sandwiches
Number Of Ingredients 6
Steps:
- In a heavy skillet, over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Toast the bread on one side only. Evenly spread the mayonnaise on the toasted side of 4 slices of bread. Place the tomatoes on top of the mayo, making sure that the slices don't overlap and the surface of the bread is covered. Season the tomatoes with salt and pepper. Place the bacon over the tomatoes, followed by the lettuce. Close the sandwiches with the remaining 4 bread slices, toasted side down. Carefully cut into halves and serve.
- Sit the tomato stem side down on the counter and using a very sharp knife, slice it horizontally to prevent the juices from running out.
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