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Bogle Blitz BLT’s

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  • 8 leaves red leaf lettuce, washed and trimmed
  • 2 large ripe tomatoes, thickly sliced
  • 8 slices thick-cut bacon
  • 8 Slices sourdough bread, toasted
  • 1 cup mayonnaise
  • 1 T. chipotle pepper and sauce, rough chopped

Cooking Instructions

There is nothing like a vine ripened tomato slathered with a mayo sauce. Add bacon and fresh baked bread and your summer evening is complete. But don’t forget the wine!

Serves: 4

  • Preheat oven to 400 degrees.
  • In a food processor or blender, combine the mayo and chipotle and pulse a few times. Set aside in the fridge to keep cool.
  • Place the bacon on a roasting rack over a baking sheet and bake in oven 15 minutes or until desired doneness is achieved.
  • Remove from oven and cool, then cut in half lengthwise.

Assemble the sandwiches

  • Spread a thin layer of mayo on one side of all the bread slices.
  • Top with 4 pieces of bacon, two large slices of tomato and two pieces of lettuce.
  • Add-on’s can include: avocado, spicy pickles, fresh basil or other veggies you enjoy!