Iceberg BLTs

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.]

Total Time:
30 min
10 min
20 min

2 servings

  • 6 slices bacon (about 6 ounces)
  • 1 head iceberg lettuce (2 to 2 1/2 pounds)
  • 2 tablespoons 2-percent Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper
  • 1 small tomato, cut into 4 slices
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Comfort Foods, Lightened Up