BST Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 34%
  • Fat: 7.6g
  • Saturated fat: 2.4g
  • Protein: 10.1g
  • Carbohydrate: 26.7g
  • Fiber: 3.2g
  • Cholesterol: 12mg
  • Iron: 1.9mg
  • Sodium: 719mg
  • Calcium: 42mg

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. 1. Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels.
  2. 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.

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