Skinny BLT Bites

Blogger Carrian Cheney has a clever take on the classic BLT that’s perfect for appetizers or after-school snacks. Also a great way to use day-old bread!

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  • prep time 10 min
  • total time 20 min
  • ingredients 5
  • servings 4
 

Ingredients

1 1/4
cups torn baked Pillsbury™ refrigerated crusty French loaf
4
slices turkey bacon, cut into 1 1/2 inch pieces
1
large tomato, finely chopped
1
large leaf romaine lettuce, sliced, cut into 1/2-inch pieces
1/4
cup mayonnaise

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line cookie sheet with foil.
  • 2 Place torn bread in food processor or mini chopper; pulse until bread crumbs form. Place in shallow dish.
  • 3 Place bacon pieces in bread crumbs. Sprinkle small amount of crumbs over top; press down so crumbs stick. Place bacon pieces on cookie sheet.
  • 4 Bake 10 minutes.
  • 5 Remove bacon from cookie sheet to large platter. Sprinkle each piece with tomato and lettuce. Drizzle each with mayonnaise. Serve immediately.
  • 1 Heat oven to 400°F. Line cookie sheet with foil.
  • 2 Place torn bread in food processor or mini chopper; pulse until bread crumbs form. Place in shallow dish.
  • 3 Place bacon pieces in bread crumbs. Sprinkle small amount of crumbs over top; press down so crumbs stick. Place bacon pieces on cookie sheet.
  • 4 Bake 10 minutes.
  • 5 Remove bacon from cookie sheet to large platter. Sprinkle each piece with tomato and lettuce. Drizzle each with mayonnaise. Serve immediately.

EXPERT TIPS

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Expert Tips

When cutting tomatoes, it’s easiest to use a bread knife or other serrated knife.

To slice the lettuce, carefully roll the leaf (hot-dog style) and slice horizontally, and then cut everything together in half.

Nutritional information

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