Grilled Mini B.L.T.

		Have you ever had a Grilled BLT? Not a Panini, but a sandwich in which each constituent was individually grilled? I hadn’t either, which is why I figured I’d give this one a shot, and it came out great! It’ll bring you back to your childhood in a gourmet type of way. Servings: 6
Whatcha Need: 3 Leaves of Crisp Romaine Lettuce 3 Slices of Fresh, Thick-Cut Bacon 1 Roma Plum Tomato 12 Half-Inch Slices of French Baguette 2 Tbsp Light MayoExtra Virgin Olive Oil, Salt, and Pepper to Taste		Download this Recipe Nutritional Breakdown

Whatcha Do:

Preheat the grill to medium heat. Wash the lettuce, slice the tomatoes into half-inch slices, and drizzle both sides of the bread with olive oil, salt, and pepper.

Spray the grill with a canola or olive oil spray. Place the bacon on the grill and cook for 3 minutes per side. Flip when profound grill marks appear and the edges crisp.

Place the lettuce, tomato slices, and bread on the grill. Cook each constituent 1-3 minutes per side, until grill marks appear. Watch the bread – it will cook faster than the tomatoes and lettuce.

To assemble – place half of a romaine leaf on top of one slice of bread, then place a slice of tomato, half a piece of bacon, and top with a mayo-smeared piece of grilled bread.

Grab a napkin and enjoy! They’re a little messy, but delicious!