Sweet and Salty BLT
Makes 4 sandwiches
Ingredients
Roasted tomatoes:
- 1 pint grape or cherry tomatoes, halved lengthwise
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper, to taste
- ½ teaspoon dried thyme
Greek yogurt spread:
- ½ cup plain Greek yogurt
- 1½ teaspoons whole-grain Dijon mustard
- 1½ teaspoons minced fresh parsley
- ½ teaspoon minced fresh basil
- ½ teaspoon minced onion
- 1 teaspoon lemon juice
- drop of hot pepper sauce (such as Tabasco)
- sea salt
- 4½ teaspoons vegetable oil
Remaining ingredients:
- 8-12 strips apple smoked bacon
- 1-2 cups spring mix
- 8 slices honey-oat pain de mie
Instructions
Make the roasted tomatoes:
- Preheat oven to 250 degrees.
- Place tomatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper and dried thyme; toss to coat.
- Arrange tomatoes in a single layer, cut sides up, and bake for 1 hour. Let cool completely before using. (You can prepare the tomatoes a day in advance - after they've cooled, transfer them to an airtight container and refrigerate until ready to use.)
Make the Greek yogurt spread:
- In a food processor, combine all ingredients and purée until smooth. Transfer to an airtight container and refrigerate until ready to use.
Cook bacon and assemble the sandwiches:
- Preheat oven to 400 degrees. Line a baking sheet with foil and lay bacon in a single layer on the baking sheet. Bake for 12 minutes, remove from the oven and pour off bacon grease. Bake for an additional 3-8 minutes until crisp. Remove the bacon from the oven and transfer strips to a paper-lined platter to drain and finish crisping.
- Toast bread and let cool slightly. Cover one side of each bread slice with Greek yogurt spread. Arrange roasted tomatoes on four bread slices. Arrange spring mix on remaining four bread slices, top with bacon and flip onto the tomato-topped bread slices. Cut sandwiches in half and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sweet-salty-blt/