Blt With Peppered Balsamic Mayo Recipes

JUICY BLT

Juicy BLT image

The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.

Provided by Clare de Boer

Categories sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 9

Ingredients

8 slices thick-cut, smoked or unsmoked bacon, or 16 slices thin-cut bacon
2 heirloom tomatoes (in summer season, in winter use smaller vine tomatoes)
2 teaspoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
4 slices good white bread (medium thickness, boule is preferable), heavily toasted
1/4 cup mayonnaise
6 butter lettuce leaves

Steps:

Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.

BLT-AND-MORE SALAD

BLT-and-More Salad image

I created this salad when my husband and I were looking for something quick, yet different. The blend of flavors is wonderful, and I make it often. It's simply the best! -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups yellow cherry tomatoes, halved
1-1/2 cups cherry tomatoes, halved
1/3 cup cubed avocado
2 bacon strips, cooked and crumbled
2 tablespoons fat-free sour cream
2 tablespoons fat-free mayonnaise
2 tablespoons fat-free milk
1 garlic clove, minced
1/2 teaspoon dill weed
Dash each salt and pepper
1/3 cup crumbled goat cheese
2 tablespoons pine nuts
4 Bibb lettuce leaves

Steps:

In a small bowl, combine the tomatoes, avocado and bacon. In another small bowl, whisk the sour cream, mayonnaise, milk, garlic, dill, salt and pepper; pour over salad. Gently toss to coat. Sprinkle with cheese and pine nuts. Serve immediately in lettuce leaves.

Nutrition Facts : Calories 129 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 236mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

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