This bread-free BLT is made for bacon lovers. Creamy, cool, refreshing, and packed with crispy bacon and still healthy. It's like a summer salad you can enjoy on the go.
Recipe courtesy of Food Network Kitchen
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Iceberg BLTs
Total:
30 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: Parchment paper

Position a rack in the top third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper, then arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat, cool and then cut each slice in half making 12 smaller strips.

Meanwhile, from the top and 3 sides of the lettuce, slice 4 round "cheeks" 4 to 5 inches across to make 2 "buns".

Whisk the yogurt, mayonnaise, chives, lemon juice and zest, and 1/4 teaspoon each salt and pepper together in a small bowl.

Assemble the sandwiches: On a work surface, lay the lettuce "buns" cut side up and spread 1 tablespoon lemon-pepper sauce on each side. Lay six strips of bacon on each bottom bun and top with two slices of tomato. Season with a pinch of salt and pepper and sandwich with remaining lettuce buns.

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