Deconstructed BLT

Updated: Aug 29, 2021

Recipe


Even for people who like to cook, like me, there are days where the question of WHAT to cook is daunting especially when I've gone off track in terms of weekly prep. So, it's very exciting for me when I can come up with something "new" and "unplanned".


It's summer currently. There is no thing called meal prep in our house in June and July because both my husband and I are teachers and take advantage of the summer to distance ourselves from "prepping and planning".


SO, the other day, when I was peeking around the refrigerator for some inspiration to match the Daal Makhani that was left over from the previous evening, the deconstructed BLT came to fruition.




I will have to say that the Deconstructed BLT, with combination of the sides, the lentils and the peach and strawberry and peach fruit salad all came together in a special way for a fabulously creative fusion summer meal. A spin on the class Sandwich, soup and fruit bowl combo!

Of course, I'm not the first person to come up with the idea of the Deconstructed BLT. There are some really cool ways to conceptualize this dish that is not a sandwich. Deviled eggs, quesadillas, pasta, flatbread, salad and so on. Most of the dishes use a soft cheese like goat or burrata in combination with toasted baguette. That sounds delicious to me. Any of it sounds delicious to me.


However, if you are looking for something that will most likely be in your pantry or refrigerator, you may want to pin this BLT recipe.



You can use everyday cheese like cheddar and mozzarella that in my opinion is more kid friendly but it definitely depends on your family. Try and throw together some sort of fruit salad. If you have a go to soup or lentil, grab that. Or look out for my Daal makhani recipe coming soon!


The other good thing about this is any salad dressing can be a go here.


Of course, feel free to substitute the bacon for any other protein.


The star really is the cheese toast :)


INGREDIENTS:

  • 1 bag Spring Salad Mix

  • 20-25 Cherry Tomatoes

  • 1 pack bacon

  • 4 slices Sourdough Bread (or any kind)

  • Shredded Cheese (I used a white cheddar and gruyere from Trader Joe's)

  • 1 tablespoon butter

  • 1 teaspoon crushed garlic

SERVINGS: 4


PROCESS:


  1. Cook the bacon and drain on paper towel. Set aside.

  2. Assemble the salad. Put the lettuce in a big bowl. Cut the. cherry tomatoes in half and add. Put in refrigerator.

  3. Add. crushed garlic to butter and microwave for 15 seconds.

  4. Toast the bread.

  5. Brush the bread with buttered garlic.

  6. Use a toaster oven on the broiler of an oven to broil the garlic buttered bread for 2 mins.

  7. Take out the toast. Add the the shredded cheese.

  8. Put back into the toaster over or broiler for 30 secs to melt the cheese.

  9. Plate into a bowl with the salad, bacon and toast.

  10. Serve with lentils and fruit salad.


Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.


Thanks!



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