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Heirloom BLT

By
Test Kitchen
Summer 2020
This Heirloom BLT elevates the classic sandwich with sweet-and-savory brown-sugar-glazed bacon, crisp romaine, juicy heirloom tomatoes, roasted red pepper hummus, and delicate microgreens––all stacked between slices of toasted French bread.

Recipe Information

Total Time:
Yield:
1 serving

Ingredients

Nonstick cooking spray

3 slices extra-thick-sliced bacon

2 tablespoons packed brown sugar

2 tablespoons stone-ground mustard

1 tablespoon honey

½ teaspoon fresh lemon juice

2 tablespoons roasted red pepper hummus, divided

2 slices French bread, toasted

2 romaine lettuce leaves

4 or 5 slices heirloom tomatoes

Salt and black pepper, to taste

¼ cup microgreens

Directions

  1. Preheat oven to 425°F. Place a wire rack in a rimmed baking pan. Spray with nonstick cooking spray. Arrange bacon in a single layer on rack.
  2. In a small bowl combine brown sugar, mustard, honey and lemon juice. Brush mixture onto both sides of uncooked bacon slices. Bake for 15 to 25 minutes or until bacon is cooked; set aside.
  3. To assemble, spread hummus on one side of each slice of toast. Layer romaine and tomato slices on one bread toast; season with salt and black pepper. Cut bacon strips in half; stack on top of tomatoes. Top with microgreens. Place remaining bread toast on top, hummus side down.

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