Name: Iceberg BLTs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 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

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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Iceberg BLTs

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