BST Sandwiches

BST Sandwiches Recipe
Oxmoor House
We replaced the traditional BLT's lettuce with baby spinach for an updated twist and an added punch of nutrients.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Cook: 9 Minutes

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ana Kelly,

Oxmoor House Healthy Eating Collection

October 2006
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