BLT

• 16 slices reduced-fat bacon
• 8 slices sprouted-grain bread, such as Ezekiel 4:9
• 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing
• 6 large romaine lettuce leaves, washed and torn in half
• 8 thick slices red heirloom tomato

1. Heat 2 nonstick saute pans over medium heat.
2. When the pans are hot, add the bacon and cook until crisp, about 5 minutes per side.
3. Thoroughly drain the bacon on paper towels; set aside.
4. Meanwhile, toast the bread in a toaster or toaster oven until golden brown.
5. Lay the toast on a work surface.
6. Spread each piece with mayonnaise.
7. Top 4 toast slices with the bacon.
8. Add the lettuce and the tomato slices.
9. Place the remaining toast slices on top, mayonnaise side down.
10. Secure the sandwiches with toothpicks, if desired.
11. Cut them in half, and serve.
12. Fat: 42g (before), 13.3g (after)
13. Calories: 781 (before), 348 (after)
14. Protein: 18g
15. Carbohydrates: 35g
16. Cholesterol: 66mg
17. Fiber: 7g
18. Sodium: 1,189mg

bacon, bread, roccos magnificent mayonnaise, romaine lettuce leaves, red heirloom

Taken from www.epicurious.com/recipes/food/views/blt-374923 (may not work)