O, was this reinvented BLT sandwich ever yummy! The only change I made from the magazine recommendation was that I diced the bread into chunks to use as croutons in the salad instead of serving it as wedges on the side. The dressing of mayo/lemon juice/garlic tossed around the greens, tomatoes, and bacon slices was the tangy crowning touch.
Before long we’ll be missing those tomatoes of summer (although Hubby plans a fall crop just as soon as this summer’s broil gives way to more garden-worthy days). How great to have this BLT Salad as a remembrance of summer’s last tomato gasp.
6 artisan bread slices, halved
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, divided (I used salt substitute)
1 teaspoon freshly ground pepper, divided
6 thick applewood-smoked bacon slices, chopped (I used turkey bacon)
1 sweet onion, halved and sliced
1 garlic clove
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 pound assorted heirloom tomatoes, cut into wedges
1 (5-ounce) package arugula (I used spinach)
Preheat oven to 400 degrees. Drizzle bread slices with oil; sprinkle with 1/2 teaspoons each kosher salt and pepper. Bake bread in a single layer in a jelly-roll pan 12 minutes or until golden. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Drain on paper towels; reserve 1 tablespoon drippings in a skillet. Sauté onion in hot drippings over medium-low heat 3 to 5 minutes or until tender. Smash garlic to make a paste. Whisk together mayonnaise, lemon juice, garlic paste, and remaining 1/2 teaspoon each salt and pepper. (If you want the dressing a tad thinner, add 1 to 2 tablespoons water.) In a large bowl toss together tomatoes, arugula, bacon, onion, and salt and pepper to taste. Pour mayonnaise mixture over tomato mixture; toss to coat. Serve immediately with toasted bread. Makes 4 servings. (Source: Southern Living July 2012)