I love sandwiches, and if there is one, in particular, I enjoy most, it is the bacon, lettuce, and tomato sandwich. A palatable patriarch of the people, now, with gluten-free rolls and my favorite addition (cheese), this sandwich is beefed up (and cheesed up).
If you like something with a little more zip, replace the mayonnaise with Spicy Chipotle mayonnaise (or try pepper jack in place of cheddar cheese).
No matter how you slice it, this is a sandwich you can enjoy any day of the week. Serve with Broccoli cheese soup and you’ll think you’re at Bear Creek Cafe.
This recipe is induction-friendly and gluten-free.
BLT (with C)
Oopsie rolls (2 per sandwich)
2 strips of bacon (I use low-sodium)
1 slice of medium cheddar cheese
1 slice of tomato
2 Tbsp Mayonnaise
Spread both rolls with mayonnaise. From the bottom: layer cheese, tomato, lettuce and bacon. Slice in half. Add an olive with a toothpick for that final ‘sandwich shop’ look.
Nutritional Information: Calories: 528*, Carbohydrates: 5.5g, Fiber 1g, Net Carbohydrates: 4.5g, Protein: 14g, Fat: 41.5g
*Calories are slightly higher due to the addition of cheese. If you add the soup as a side, remove the cheese to save some caloric expenditure.
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