Basil Blts Recipes

B.L.T. SALAD WITH BASIL MAYO DRESSING

B.L.T. Salad with Basil Mayo Dressing image

Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!

Provided by Kimber

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

½ pound bacon
½ cup mayonnaise
2 tablespoons red wine vinegar
¼ cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 34.1 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 6.3 g, Sodium 1343.5 mg, Sugar 2.3 g

BASIL BLTS

Basil BLTs image

Everybody goes for the bacon in this impressive sandwich. If you've got a garden, harvest your fresh tomatoes and basil and pile them on. -Alisa Lewis, Veradale, Washington

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise or plain Greek yogurt
2 tablespoons minced fresh basil
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon garlic powder
8 thick slices French bread (diagonally cut), toasted
4 lettuce leaves
2 medium tomatoes, each cut into four slices
8 cooked bacon strips

Steps:

In a small bowl, mix the first five ingredients. Spread over four slices of bread; top with lettuce, tomatoes, bacon and remaining bread.

Nutrition Facts : Calories 319 calories, Fat 20g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 833mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

THE BEST BLTS

The Best Blts image

Categories Sandwich Food Processor Tomato Kid-Friendly Quick & Easy Basil Bacon Summer Lettuce Bon Appétit Small Plates

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 1/2 cups (lightly packed) fresh basil leaves
1 cup mayonnaise
1/4 cup butter, room temperature
12 thick-sliced bacon strips (about 1 pound)
12 1/2-inch-thick slices fresh country-style white bread
3 large tomatoes, cut into 1/4-inch-thick rounds
2 ripe avocados, pitted, peeled, sliced
1 red onion, thinly sliced
6 lettuce leaves

Steps:

Mix basil, mayonnaise and butter in processor until basil is finely chopped and mixture is well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Transfer to paper towels; drain.
Spread half of mayonnaise mixture over 1 side of 6 bread slices. Top each with 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top tomato slices with avocado, then with bacon strips, onion and lettuce. Spread remaining mayonnaise mixture over remaining 6 bread slices. Place bread slices atop lettuce. Cut sandwiches in half and serve.

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL "BLTS"

Fried Green Tomato, Mozzarella, and Basil

Categories Sandwich Cheese Herb Pork Tomato Quick & Easy Fall Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 6

Ingredients

2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry

Steps:

Preheat broiler.
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

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