Sometimes the calories can really add up when you are making a BLT because you want the bread completely covered with bacon strips. With this recipe, you can use just 3 strips to create a sheet of bacon (criss-crossed) to cover your bread! I used Pepperidge Farms 7 grain light wheat bread, Boar’s Head bacon, Light Hellman’s mayo, romaine lettuce, and vine ripened tomato to create this easy recipe.
Since I baked the bacon, it is easy to clean up too; just toss away the tin foil! No more messy skillets to clean or grease to deal with. Jazz it up with avocado slices, red onions, or your favorite garlic or chipotle mayo. You can even add a piece of light wheat toast and turkey to make it even more filling and have a hearty turkey Club sandwich. In Weight Watchers Points Plus its 6 points (3 for bacon, 2 for bread, 1 for light mayo) and goes great with baked chips, a mixed green salad, or pickles.
Lighter BLT for Me
3 Bacon strips
1 large Lettuce leaf
2 slices of tomato
1 tbsp. light mayonnaise
2 slices light wheat bread
Salt, pepper to taste
Preheat toaster oven or regular oven to 400 degrees.
Line baking sheet with tin foil.
Cut three pieces of bacon in half.
Then lay three halves beside one another. Next using a weaving pattern (over, under, over) lace through one of the bacon strips across the 3 vertical bacon strips. Do this again for the additional two rows (middle will be under, over, under and final row will be over, under, over again).
Bake in the toaster oven or regular oven for 20 -25 minutes depending on the power of your oven and how well done you like your bacon, but make sure to flip it over half way through.
While it is cooking, wash and dry one large lettuce leaf and cut it in half. Also wash a tomato and cut two slices from it and measure your mayo.
Toast your two slices of wheat bread to your liking.
Once the bacon is cooked through, make sure to remove it from the oven and use paper towels to dab off the grease.
Next build your sandwich! Mayo on both sides, your perfectly criss crossed bacon followed by your two halves of lettuce, two tomato slices sprinkled with a dash of salt and pepper, all sandwiched between toasted wheat bread.
Serve with a pickle and enjoy!