BST Sandwiches

Oxmoor House
BST SandwichesRecipe
Oxmoor House
We replaced the traditional BLT's lettuce with baby spinach for an updated twist and an added punch of nutrients.
4 servings (serving size: 1 sandwich)


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8 center-cut bacon slices
1/3 cup reduced-fat mayonnaise, divided
8 (0.8-ounce) slices light wheat bread, toasted
1 cup fresh baby spinach
8 (1/4-inch-thick) slices tomato
1/8 teaspoon salt
1/8 teaspoon black pepper


Prep: 30 Minutes
Cook: 9 Minutes

1. Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels.

2. Spread 2 teaspoons mayonnaise on 1 side of each bread slice. Divide spinach evenly among 4 bread slices; top with 2 tomato slices and 2 bacon slices. Sprinkle sandwiches evenly with salt and pepper. Top with remaining bread slices, mayonnaise side down. Cut sandwiches diagonally into halves, if desired.

Created date

October 2009

Nutritional Information

Calories 204
Caloriesfromfat 34 %
Fat 7.6 g
Satfat 2.4 g
Protein 10.1 g
Carbohydrate 26.7 g
Fiber 3.2 g
Cholesterol 12 mg
Iron 1.9 mg
Sodium 719 mg
Calcium 42 mg