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Backyard BLTs




Source of Recipe


Internet


List of Ingredients




1 medium lemon
1/3 cup light mayonnaise
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh thyme leaves
1/8 teaspoon coarsely ground black pepper
3 ripe medium tomatoes (about 1 pound), cut into 1/4-inch-thick slices
1/8 teaspoon salt
8 slices (each 1/2 inch thick) sourdough bread
8 ounces thinly sliced Canadian bacon (about 24 slices)
8 small romaine lettuce leaves



Recipe



1. From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, mix lemon peel and lemon juice with mayonnaise, parsley, thyme, and pepper until blended; set aside. Place tomato slices on sheet of waxed paper and sprinkle with salt.
2. With tongs, place bread slices on grill over medium heat and cook just until grill marks appear on bottom side of bread. Remove bread slices from grill; set aside.

3. With tongs, place bacon slices on grill over medium heat and cook 2 minutes, just until grill marks appear on bacon (do not overcook; bacon will dry out and toughen).

4. To assemble sandwiches, spread mayonnaise mixture on ungrilled side of bread slices. Top half of bread slices with half of bacon slices, all of tomato slices, remaining bacon slices, then lettuce leaves. Place remaining bread slices, grilled side up, on top. Cut each sandwich in half to serve.