Classic BLT’s get even better with the addition of avocado, pepper jack cheese, and spicy Ranch dressing in these Loaded BLT Sandwiches. A great and easy way to update a favorite.
Loaded BLT Sandwich (via):
2 pieces of sourdough or bread of your choice
spicy ranch dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper
Cover a baking sheet in aluminum foil and spray with nonstick cooking spray. Place bacon on the baking sheet, sprinkle with black pepper, and place into a cold oven. Cook the bacon until the oven is preheated to 400 degrees, continue baking until desired crispiness. Blot the bacon with paper towels to remove grease before adding to the sandwich.
While bacon is cooking, slice the tomatoes, avocado, lettuce and pepper jack cheese. Coat one side of each slice of bread first with a thin layer of mayo followed by a thicker layer of spicy ranch. Assemble the sandwich in this order, bottom to top: bread, lettuce, avocado, hot bacon, pepper jack cheese, tomato, and the final slice of bread. Serve immediately.
Last week we chose to celebrate Valentine’s Day with a quiet dinner at home consisting of homemade pizza, craft beer, and cupcakes. As we were cleaning up dinner, I suddenly realized I forgot to take pictures of the delicious BBQ BLT Pizza we had (aka we devoured it and we weren’t stopping to take pictures) so I figured since I already stole Iowa Girl Eats recipe I may as well steal her mouthwatering pictures as well. People, this pizza is super easy and delicious – it is filling without feeling heavy and tastes so fresh and healthy. Instead of ordering pizza or buying a frozen pizza this weekend make this, you will not regret it.
BBQ BLT Pizza (via):
pizza crust (I used Pillsbury or make your own)
1/3 cup barbeque sauce
2 cups kale (I used bagged kale and tore it into smaller pieces)
1/2 tablespoon extra virgin olive oil
salt and pepper
4-6 slices bacon
2 vine-ripened tomatoes, seeded and chopped
4oz shredded mozzarella cheese
Line a baking sheet with foil, place a cooling rack on top, and spray with nonstick spray. Lay bacon slices on top of cooling rack and place into a cold oven. Set oven to preheat to 400 degrees. The bacon will cook gradually as the oven heats up. Continue to cook at 400 degrees until the bacon is crispy (about 5-7 minutes). Allow the bacon to cool slightly and then chop.
While bacon is cooking, prepare the kale. In a bowl, place 2 cups of kale, drizzle with 1/2 tablespoon extra virgin olive oil, salt, and pepper. Massage the kale with the mixture for about 30 seconds.
Spray a pizza pan or baking sheet very well with nonstick spray and spread the pizza dough into an even layer. Spread BBQ sauce on top then layer on prepared kale, tomatoes, chopped bacon, and mozzarella. Bake for 10-15 minutes until crust and cheese are golden brown.
**all images and recipe via Iowa Girl Eats**