I had no idea when I made this yesterday that today, AUG. 31st, was NATIONAL BACON DAY.  All I had been thinking was how the BLT is the perfect end-of-summer meal. Tomatoes are at their best, and something about the heat and humidity of the Arizona monsoon season makes me almost totally inert and immobile. This is about all I can muster dinner-wise, so I’m lucky that it’s fairly healthy… It turns out that mayo and bacon are better for us than expected, and my versions is also low-carb. I prefer to ditch the bread in my BLT because it really just gets in the way (which might be why it’s not called a BBLT). Instead, I make mine “protein style” served stuffed in the hollow of a big piece of romaine lettuce for more of the stuff that I really want.

Cuisine: American

Ingredients

  • 4 slices on bacon preferably applewood smoked
  • 1 to mato sliced thin
  • 2 whole romaine leaves
  • 2 tablespoons mayonaise
  • salt and pepper to taste

Instructions

  • Spread each lettuce leaf with a generous portion of mayo.
  • Sprinkle with salt & pepper
  • Top with two strips of bacon, then a layer of sliced tomatoes, and two more slices of bacon.
  • Enjoy!
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BLT Prep:

BLT-lettuce-wrap-prep-jackie-alpers

Here’s the vegetarian version that I make for my husband:

Vegetarian-BLT-lettuce-wrap-jackie-alpers

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