Made With
Potato BreadIngredients
Blue Cheese Mayo (Optional):
1 Tablespoon Mayonnaise
1 Tablespoon Crumbled Blue Cheese
½ Teaspoon Sour Cream
Dash of Lemon Juice
Pinch of Garlic Powder
Salt and Pepper, to taste
Sandwich:
2 Slices Martin’s Potato Bread, toasted
1-2 Leaves Romaine or Iceberg Lettuce
1 Heirloom Tomato, sliced 1/4 inch thick
3-4 Leaves Basil (optional)
2 Slices Thick Cut Bacon, cooked
1/2 Tablespoon Mayonnaise
Salt and Freshly Ground Pepper
Serves: 1
Directions
Step 1
If making Blue Cheese Mayo: In a small bowl, mix mayonnaise, blue cheese, sour cream, lemon juice, and garlic powder. Season with salt and pepper. Set aside.
Step 2
Place bacon slices in a cold skillet. Turn heat to medium and cook for 3-5 minutes per side until crispy. Transfer to a paper towel-lined plate to drain. Alternatively, bake at 400°F for 15-20 minutes on a baking sheet.
Step 3
While bacon cooks, toast the bread slices in a toaster or toaster oven until golden brown, about 2-3 minutes.
Step 4
Arrange the lettuce on the toast. Top with sliced tomato, basil leaves (if using), and cooked bacon. Season with salt and freshly ground pepper to taste.
Step 5
Spread blue cheese mayo on remaining slice of toast.
Step 6
Place it on top, blue cheese mayo side down to form a sandwich. Cut diagonally and serve immediately.
Looking for a simple version of this recipe? Check out our Classic BLT!
