Bacon, Lettuce And Tomato Sandwiches With Chipotle Mayo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Pork · dairy-free
692 cal
25g protein
49g carbs
44g fat
per serving · estimated
Ingredients
- 6 slices thick-cut bacon
- 4 slices white sandwich bread
- 1/4 cup mayonnaise
- 4 large leaves iceberg lettuce
- 1 large ripe tomatoes
- 2 tsp total chipotle chili powder, salt and pepper
Method (tap to check — screen stays awake)
- Lay the bacon on a foil-lined sheet pan and bake at 400F for 15 minutes until the strips are rigid and the fat has rendered clear.
- Stir the mayonnaise with the chipotle powder and a pinch of salt.
- Toast the bread until it is dry and crisp all the way to the center, so it will not go soggy under the tomato.
- Slice the tomatoes thick, lay them on a plate, and salt them; let them sit 2 minutes and pour off the water they release.
- Spread every slice of toast edge to edge with the chipotle mayo.
- Build with lettuce against the bottom slice, then tomato, then a criss-cross of bacon, and cut on the diagonal.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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