Active Time
10 Mins
Total Time
35 Mins
Serves 4 (serving size: about 2 cups)

One of your favorite sandwich classics, transformed into a quick, easy, and totally vibrant sheet pan dinner. This BLT Salad is a delicious example of just how versatile the sheet pan can be. If you thought yours was only for roasted vegetables, give this weeknight-ready salad a try. 

How to Make It

Step 1

Place bacon slices in a single layer on a sheet pan, and place in oven. Preheat oven to 400°F, and bake bacon until crisp, about 20 minutes. Remove bacon from pan, and cut into 1-inch pieces.

Step 2

While bacon bakes, process avocado, mayonnaise, lemon juice, and 1/4 teaspoon of the salt in a food processor until smooth.

Step 3

Place bread cubes and tomatoes on sheet pan; toss to coat in bacon drippings. Arrange in an even layer, and sprinkle with pepper and remaining 1/2 teaspoon salt. Bake at 400°F until bread is golden and toasted, about 10 minutes.

Step 4

Add arugula and bacon to bread mixture, and toss to combine. Drizzle evenly with avocado mayo, and serve immediately.

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