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.
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 servings
  • Nutrition Info
Save Recipe


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.

Lobster BLTs

California BLTs

Chopped Iceberg Salad with Roquefort Dressing

Iceberg Lettuce Salad

👩‍🍳 What's Cooking