Rainbow BLT Sandwiches with Greek Yogurt Spread

A fresh take on the classic BLT, these Rainbow BLT Sandwiches are layered with colorful vegetables, Applewood-smoked bacon, and a creamy Greek yogurt herb spread. Each bite bursts with freshness and crunch, making them an easy, wholesome option for lunch, parties, or meal prep.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Greek yogurt spread

1 cup 5% milk fat strained Greek yogurt

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh dill

2 tablespoons fresh squeezed lemon juice

¼ teaspoon kosher salt

⅛ teaspoon ground white pepper

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Sandwiches

8 (½-inch-thick) slices Sourdough Bread

2 cups thinly sliced red cabbage

1 cup thinly sliced sweet pickled beets, patted dry

2 medium red tomatoes, thinly sliced

1 (12-ounce) package thick-sliced Applewood-smoked bacon, crisp-cooked

2 carrots, peeled and cut into 6-inch-long julienne sticks

1 medium yellow bell pepper, seeded and cut into thin strips

½ English cucumber, thinly sliced

12 butterhead lettuce leaves

Directions

For yogurt spread, in a small bowl, stir together Greek yogurt, chives, dill, lemon juice, salt and pepper.
For sandwiches, spread yogurt spread on one side of each bread slice. Layer half of the slices with cabbage, beets, tomatoes, bacon, carrots, bell pepper, cucumber and lettuce. Top with remaining bread slices, spread sides down. Cut each sandwich in half, wrap each half sandwich in white parchment paper, if desired.