Guilt Free BLT

August 4, 2017

GLUTEN FREE BLT

 

 

You see, the thing about being gluten free is that sometimes you just want a damn sandwich. 

 

So I made one. A classic BLT...on a potato.

 

I ditched the bread and stacked bacon, lettuce and tomato between two slices of roasted potato. Yes. Yes I did. You should too. 

 

I went ahead and added avocado because when has that ever been a bad idea? And I'm a total mayo hater so I whipped up a yogurt-based sauce that ended up being the perfect addition. Yogurt, dijon and parsley. That’s it. I find the best recipes are often the simplest. There's not much razzle-dazzle here. Just simple, whole foods. I'm not sure what you're weekend plans are but if you want to get wild, add an egg. 

 

Gluten Free BLT (makes about 8)

 

Ingredients:

For the BLT and potato:

2 russet potatoes (with a round cross-section)

extra virgin olive oil

salt and pepper

1- 12 oz package of nitrate-free bacon

1 head lettuce ( I used Bibb lettuce) 

2 vine-ripe tomatoes, sliced

1 avocado, sliced

 

For the yogurt sauce:

5.3 oz greek yogurt (1 individual sized yogurt. I used 0%)

1 teaspoon dijon mustard

1 tablespoon freshly chopped parsley

Salt and pepper, to taste

 

Directions:

  1. Preheat oven to 400. Prepare a broiling pan with tin foil on the bottom part so you don’t have to clean up bacon grease. Prepare a cookie sheet with cooking spray for the potatoes. 

  2. Slice potatoes in about 1/4 inch slices. Toss with olive oil, salt and pepper. Lay the potatoes flat on the cookie sheet without overlapping. Bake about 20 minutes. Using tongs, flip each potato and cook for 10 more minutes until browned on each side. Remove. 

  3. While the potatoes are cooking you can also cook the bacon on the broiling pan at the same oven temperature. Mine took about 15 minutes to crisp up. I prefer this method to pan frying as you can make the whole package at once. Remove and let cool a bit on paper towels before slicing. Once cool enough to touch, slice each piece of bacon in thirds. 

  4. In a small bowl, combine all yogurt sauce ingredients and stir until mixed. 

  5. Assemble the sandwich: Spread yogurt sauce on two potatoes. Stack one potato with 3-4 pieces of bacon, lettuce, tomato and avocado. Top with the other potato and secure with a toothpick.

  6. Enjoy!

 

 

 

 

 

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