We replaced the traditional BLT's lettuce with baby spinach for an updated twist and an added punch of nutrients.
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
How to Make It
Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels.
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.
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