CRISPY PITA BLT'S
Pack this sandwich full of fresh produce from your garden or the local farmers market. You'll wow lunch guests with just-picked flavor. - Mary Miller, Poplarville, Mississippi
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the mayonnaise, garlic and lemon zest. Cover and chill until serving., Place flour, milk and bread crumbs in three separate shallow bowls. Coat squash and jalapeno slices with flour, then dip in milk and coat with bread crumbs. Place on baking sheets coated with cooking spray. Spritz vegetables with additional cooking spray., Bake at 475° for 12-14 minutes or until golden brown, turning once., Spread mayonnaise mixture inside pita halves; fill with lettuce, tomatoes, bacon and breaded vegetables. Serve immediately.
Nutrition Facts :
BLT GARDEN PITA
What's better than a BLT sandwich? Try a Ranch dressing-smeared pita pocket stuffed with BLT fixings-and a bunch of crunchy veggies, to boot!
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Toss all ingredients except pita breads and dressing until well blended.
- Cut top 1/3 off each pita bread; discard top or reserve for another use.
- Spread inside pocket of each pita bread with 1 Tbsp. of the dressing; fill evenly with the vegetable mixture.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
LOBSTER BLTS
Steps:
- Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
- Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
- To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
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