What better way to showcase end of summer tomatoes than in a BLT. I love how the tomato juice mingles with the mayo, picking up a hint of salt from the bacon, and the crunch of the lettuce contrasts with the softness of the bread. So simple, but so scrumptious. Add some oven-roasted smashed potatoes and pickles for a fantastic casual dinner.
We make this diet-friendly by minimizing the amount of bacon and mayo in the sandwich and oil on the potatoes. All in before drinks is approximately 500 calories. The pickles come from The Pickle Guys in LES. We’ve tried everything from new to half-sour to full-sour – you can’t really go wrong.
2 slices whole wheat bread (choose something around 90 calories a slice)
1/2 tablespoon mayonnaise
2 1/2 slices bacon, medium-thickness
1/2 medium tomato, salted
1-2 lettuce leaves
Lightly toast the bread, and then thinly spread the mayonnaise on each slice. Add the other ingredients in order – the tomato needs to go in the middle to maintain the integrity of the sandwich and not make the bread soggy.
1 medium Russet potato, diced into 1 1/2 inch pieces
1/2 tablespoon oil olive oil
Preheat oven to 400 degrees. Boil potatoes until fork-tender, approximately 10-15 minutes, in heavily-salted water (approximately 1 tablespoon, should taste salty). Drain potatoes and place on cooking sheet. With a large fork, lightly smash the potatoes so that the pieces are intact, but have smaller bits attached (it’s ok if some of the bits fall off the main piece). Transfer smashed potatoes to a bowl and drizzle with olive oil, gently tossing with a rubber spatula to coat all sides. Dump potatoes back onto the cooking sheet in an even layer and scrape residual oil from bowl onto potatoes. Season with kosher salt and freshly-cracked pepper. Cook until crispy, turning and checking every 10-15 minutes – total cook time approximately 30-40 minutes.