BLT with Tomato Aioli
20m
Prep Time
10m
Cook Time
4
Servings
BLT’s are not just a summer sandwich. Get the flavor of summer all year long with our Petite Diced Tomatoes. Our twist is the Tomato Aioli: mix our tomatoes with a ½ cup of light mayonnaise and top with bacon and lettuce – a BLT anytime of the year!
BLT’s are not just a summer sandwich. Get the flavor of summer all year long with our Petite Diced Tomatoes. Our twist is the Tomato Aioli: mix our tomatoes with a ½ cup of light mayonnaise and top with bacon and lettuce – a BLT anytime of the year!
Ingredients
COPY INGREDIENTS
1/2 cup light mayonnaise1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz, drained8 slices bread, variety of choice, toasted if desired4 iceberg lettuce leaves12 slices bacon, cooked and drainedGround black pepper to taste
Instructions
- Combine mayonnaise and petite diced tomatoes to make the Tomato Aioli.
- Place lettuce leaves on 4 slices of bread and then add three strips of bacon and top with Tomato Aioli and black pepper.
- Place slice of bread on top. Cut in half and serve.
Short-Order Bacon:When you need a large amount of bacon, bake it in the oven. Preheat your oven to 400°F. Line a sheet pan or baking sheet with aluminum foil and parchment paper (the foil makes for easy clean up and the parchment makes the bacon crispy). Lay the bacon slices on the lined sheet pan and cook for 18-20 minutes or until it is as crispy as you like. Remove from the oven and transfer to a paper towel-lined plate to drain the grease.
Leave a Review