BST Sandwiches

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

By Ana Kelly
Recipe by Oxmoor House October 2006

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Credit: Oxmoor House

Recipe Summary

prep:
30 mins
cook:
9 mins
total:
39 mins
Yield:
4 servings (serving size: 1 sandwich)
Nutrition Info
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Ingredients

Directions

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

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  • 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.

Chef's Notes

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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:
204 calories; calories from fat 34%; fat 7.6g; saturated fat 2.4g; protein 10.1g; carbohydrates 26.7g; fiber 3.2g; cholesterol 12mg; iron 1.9mg; sodium 719mg; calcium 42mg.
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