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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

No Bread BLT's Recipe

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This recipe for No Bread BLT's is from "I'll have a Corona, Hold the Virus." Cooking for Gigi During COVID, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Romaine lettuce leaves
2 tablespoons Dukes mayo, squeeze bottle
8 slices cooked crispy bacon
4 slices of large tomatoes, diced
Salt
Ground black pepper
Directions:
Directions:
Squeeze mayo on romaine and top with tomatoes. Season with salt and pepper. Top with two slices of bacon. Fold the leafy sides of the Romaine over the bacon and eat.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Often, when Gigi and her four daughters get together at the beach, one or all of them are extolling the virtues of some low-carb, keto-friendly recipe that is the latest in weight-shedding taste delights. Now, I think they're all gorgeous as they are but there is no safe way for a me to enter into these discussions, so I just cook up lunches like this one. One note of caution, don't get between my girls and a platter full of these No Bread BLT's if you know what's good for you.

Other Notes:

1. Don't let your girls see how you cook your bacon.* Any way you do it is bound to be wrong.
2. Don't skimp on the brand of Mayo. Duke's is our favorite.
3. Make enough, these go fast
4. Don't let them see the two pieces of toast that you're using to make a real BLT.

*How to Cook Bacon

Pull out the bacon from the fridge 15 minutes before cooking. At room temperature, bacon just cooks up better. Don't preheat the skillet. Lay out the bacon strips without overlapping, in a cold pan. Cook over medium heat, it's good for even rendering. Turn the strips as needed until they reach the desired crispness, 6-8 minutes. Drain well on a paper-towel-lined platter.

 

 

 

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