BLT
Using turkey bacon would have been the shortest route to making over this classic sandwich—but when bacon is the first ingredient in the name of a dish, you have to figure out a way to use the real thing. So I made over the mayonnaise instead. Serves 4
16 slices reduced-fat bacon
8 slices sprouted-grain bread, such as Ezekiel 4:9
½ cup Rocco’s Magnificent Mayonnaise or store-bought reduced-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing
6 large romaine lettuce leaves, washed and torn in half
8 thick slices red heirloom tomato
1. Heat 2 nonstick sauté pans over medium heat. When the pans are hot, add the bacon and cook until crisp, about 5 minutes per side. Thoroughly drain the bacon on paper towels; set aside.
2. Meanwhile, toast the bread in a toaster or toaster oven until golden brown.
3. Lay the toast on a work surface. Spread each piece with mayonnaise. Top 4 toast slices with the bacon. Add the lettuce and the tomato slices. Place the remaining toast slices on top, mayonnaise side down. Secure the sandwiches with toothpicks, if desired. Cut them in half, and serve.
