Lettuce, Potato, Bacon and Apple Mash A Gourmet Food Blog

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Instructions. Cook bacon until it is crispy. Drain and dry on paper towels. Toast 2 slices of bread, spread a tablespoon of mayonnaise on each slice, cover with bacon, add 2 leaves of lettuce and 2 tomatoes, add as much avocado as you want. Add the top piece of toast, poke in 2 toothpicks and slice down the middle with a sharp knife.

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Drip a little more bacon fat over the tomato-coated side. Flip the bread over in one swift motion, and fry the tomato side. It'll sizzle because of the moisture and settle down after a minute.

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How to make Bacon, Lettuce and Tomato baked jacket potatoes: Wash the sweet potato and pat dry well with a paper towel. Use a fork to poke a handful of holes around the potato; To microwave: Cook for 8 minutes, flipping halfway. Use a knife to see if the potato is soft throughout; if not keep cooking for a further 30 seconds each side until it is.

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Arrange bread on now-empty baking sheets and bake until browned, turning once halfway through cooking, about 6 minutes. Transfer bread to cutting board. Spread 4 slices with mustard. Top remaining 4 slices with 1 slice cheese. Spread mustard-spread slices with tomato jam, then top with 4 slices bacon, and lettuce.

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Bring to a boil and cook on simmer for 8-10 minutes until they are just tender when pierced with a fork. Drain potatoes. Mix mayo, chives, pickle relish, ranch mix and vinegar in a small bowl until well combined. Place potatoes, bacon, lettuce, tomatoes and avocado in a large bowl. Toss with dressing to coat.

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Place the bread in the air fryer basket without overlapping. Air Fry at 400°F / 205°C for 3-5 Minutes, or until crispy, making sure to turn the toast halfway. Spread some mayonnaise on two slices of bread. Top one slice with three slices of bacon, a few slices of tomato, and torn lettuce leaves. Top with the second piece of bread, mayonnaise.

Lettuce, Potato, Bacon and Apple Mash A Gourmet Food Blog

Remove to a paper towel lined plate to drain while you cook the rest of the bacon. Toast the slices of bread, buttering the outside of the slices. Buttering the bread is optional. Mix all the sauce ingredients in a bowl. Assemble the sandwiches: spread one slice of bread with a generous amount of BLT sauce.

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Instructions. Cook the bacon slices (4) at 400 degrees until crispy. About 20 minutes. Drain the bacon on paper towels and keep in a warm palace. Shred the iceberg lettuce (1./2 cup) and slice the tomato (2 slices). Toast the bread (2 slices) and then spread mayonnaise (1 tbsp) on each slice.

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STEP 4: Now make a quick and easy dressing of mayo, vinegar, scallions, some dill pickle relish and a little salt and pepper - you just stir it all together. STEP 5: Add your potatoes to a mixing bowl, then add some halved cherry tomatoes, some torn up romaine lettuce and yep, that nice big heap of crispy bacon.

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BLT Salad Recipe. Cook the bacon (on the stove or in the oven) until brown and crispy. Transfer to a paper towel-lined plate. Roughly chop or break into small pieces. In a large bowl, combine the lettuce, tomatoes, corn, and bacon. Toss to combine and scoop into bowls. Add avocado and cheese, if desired. Drizzle with ranch and top with croutons.

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Heat the oven to 400 degrees. Line a sheet pan with foil, including up the sides. Arrange the bacon in a single layer on the lined sheet pan, overlapping pieces slightly, if necessary, to fit them all on the pan. Transfer to the oven and cook, without flipping, until deep golden brown and curling in spots, 15 to 25 minutes.

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Use this time to chop parsley, scallion and pickles. When potatoes are cool enough, but still warm, peel and cut them into 1/2 inch cubes and transfer them to a mixing bowl with romaine lettuce.

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Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface.

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Bake the bacon in a 400° F oven until deeply browned and crispy, about 20-25 minutes. Drain on paper towels, then break in half. Whisk together mayonnaise, basil and lemon zest. Set aside. Season tomato slices with salt and pepper, then let rest on paper towels for a few minutes. Toast the bread until golden brown.

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Instructions. In a large mixing bowl, combine 2 cups of the flour, yeast, and salt. Add warm water. Beat at low speed of electric mixer for 30 seconds, scraping the sides of the bowl. Stir in as much of the remaining flour as you can with a spoon. Turn the dough out onto a floured surface and begin to knead.

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Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread.