Blt With Peppered Balsamic Mayo Food

BLT WITH BALSAMIC MAYONNAISE

Steps:

• In a bowl, fold together the mayonnaise, pepper, and balsamic vinegar, to taste.
• Spread some of the mayonnaise on both slices of toast, completely covering the bread. Add a piece of lettuce to 1 slice of toast and layer with the tomatoes. Season with salt and pepper, to taste. Place the bacon on the tomatoes and top with the second slice of toast.

BLT WITH PEPPERED BALSAMIC MAYO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a small bowl, mix mayonnaise, vinegar, pepper and salt. Spread half of the mixture over four toast slices. Layer with bacon, salad greens, tomatoes and avocado. Spread remaining mayonnaise over remaining toast; place over top.

STRAWBERRY BALSAMIC "BLT"

Steps:

• Arrange an even layer of strawberry slices on 4 slices of bread. Pile shaved iceberg on top. Place 3 pieces Bacon on top of each. Spread a nice crust-to-crust schmear of the Balsamic Black Pepper Mayo on the remaining slices of bread. Top with another even layer of strawberry slices, right on the mayo. Close sandwiches, slice in half and eat!
• Preheat the oven to 375 degrees F.
• Line a sheet tray with parchment paper overlapping each side by 1 to 2 inches. Place the bacon on the sheet pan. Bake, rotating once, until desired crispiness, 15 to 20 minutes. Remove the bacon and let drain on paper towels.
• Whisk together the mayo, balsamic glaze, basil and pepper in a bowl. Season to taste with salt.

B.L.T. SALAD WITH BASIL MAYO DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
• In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
• In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

QUICK BLT DIP

Steps:

• In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers.

BLT SANDWICH WITH BALSAMIC MAYO

Steps:

• In a small bowl, combine the mayonnaise, vinegar, salt, and pepper.
• Spread some of the mayo mixture over each slice of toast.
• Top four of the slices of toast with bacon followed by lettuce and tomato slice.
• Top with the remaining 4 slices of toast. Makes 4 sandwiches.

BLT WITH BASIL MAYONNAISE

Steps:

• Preheat the oven to 400F. Line to baking sheets with parchment. Place the bacon in a single layer on one sheet, and place the bread on the other. Melt butter and evenly distribute with a spoon or basting brush evenly on each slice of bread. Put bacon on the top rack and sheet with bread on the bottom rack of the oven and bake for 15-18 minutes until both are crisp, but not burnt.
• While bacon and bread bake, make the basil mayonnaise. Add Mayo, basil and olive oil to a food processor and process until well combined - about one minute. Alternative, roughly chop all basil and stir to combine in a bowl with mayonnaise and olive oil.
• when bacon and bread are done, remove from the oven. Place bacon onto a paper towel-lined plate to absorb some grease.
• To assemble each sandwich, start with spreading a spoonfuls or two of basil mayo onto one side of each piece of toasted bread. Top the bottom piece of toast with a few pieces of lettuce, followed by 3-4 slices of tomato, 3 slices of bacon, and finish with last piece of toasted bread with basil mayo. Slice and enjoy!
• *Pro tip: if you have extra fresh basil, add a few leaves to each sandwich - you won't be disappointed!

BLT PASTA SALAD WITH BALSAMIC DIJON VINAIGRETTE

Steps:

• Cook the pasta according to the packages instructions.
• Meanwhile, in a small bowl, make the vinaigrette by whisking together the olive oil, Dijon, balsamic, salt, pepper and garlic powder until combined.
• When the pasta is done cooking, drain then add the vinaigrette. Toss until all the pasta is coated. Set aside to cool for 10 minutes.
• Then add the bacon, avocado and tomatoes.
• If serving right away, toss with the lettuce and serve
• If chilling first and serving later, set pasta mixture in a sealed container in the fridge. Before serving, toss with the lettuce and serve.

HEALTHY BLT PASTA

Steps:

• Start by following the directions on how to cook bacon in the oven.
• Simultaneously, cook 8 oz. of pasta following the directions on the package.
• When pasta is done cooking set aside 2 tablespoons of the pasta water for later and then strain pasta and set pasta aside.
• Next, heat a large and deep skillet over medium-high heat. Add olive oil.
• When olive oil is fragrant, add onion and salt to the pan. Sauté onion for about 4 minutes stirring frequently.
• Add garlic to the pan and cook for an additional minute.
• Next, add cherry tomatoes, white wine, and pasta water to the pan. Give all the vegetables a stir and bring to a boil. Turn heat to low and simmer for 5-7 minutes.
• Add balsamic vinegar, ground pepper, and mayo to the skillet. Stir all ingredients together until a thicker sauce forms.
• Finally, add bacon and pasta to the pan and cook for about 1-2 minutes until bacon and pasta are warm.
• Remove from heat and fold arugula and parmesan into the pasta.
• Serve and enjoy!

BLT CLUB WITH TANGY GARLIC MAYO

Steps:

• Tangy Garlic Mayo: Mash minced garlic with a spoon until you get a pasty consistency. Stir garlic, mayo, balsamic vinegar and lemon juice in a bowl until thoroughly mixed.
• BLT Club:.
• Spread garlic mayo on first piece of toast, top with 2 leaves of lettuce, 3 slices of bacon and 2 slices of tomato.
• Spread garlic mayo on both sides of second piece of toast and place on top of first layer of sandwich. Top with 2 leaves of lettuce, 3 slices of bacon and 2 slices of tomato, salt and pepper to taste.
• Spread garlic mayo on last slice of toast, place on sandwich, then cut diagonally and serve. (fries and a pickle spear are a good side).

PEPPERED BALSAMIC MAYO BURGER SAUCE

Steps:

• Mix all three ingredients together in a small dish, taste for pepper and adjust as needed.
• You can use this right away, but the flavor is best as it melds in the refrigerator overnight. Store in airtight container.

ULTIMATE BLT

Steps:

• Slice the tomato into 3/4"-1" thick slices.
• Prepare marinade by mixing together olive oil, vinegars, garlic, salt, and pepper. Add into a gallon storage bag along with tomato slices. Let sit 2 hours, flipping periodically.
• Choose your favorite type of bread and slather the exterior of both slices with mayo and brown in a skillet set over medium heat.
• Remove tomato from the marinade and place on the toasted bread, topping with two slices of bacon and your choice of lettuce. Finally, add your desired condiment to the inside of the bread and serve.

BALSAMIC MAYO

Steps:

• Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
• Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.

BLT BEAN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
• Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
• For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
• To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

BLT PUFF PASTRY TART

Steps:

• Heat oven to 400 degrees.
• Unfold puff pastry dough onto a lightly floured surface.
• Pinch seams together and use a rolling pin to roll it out slightly larger.
• Score about an inch around the edge of the puff pastry creating the crust. Poke holes with a fork across the pastry, inside the crust.
• Brush the entire pastry with egg wash.
• Bake for 20 minutes or until the puff pastry is dark golden brown on the top and bottom.
• Arrange bacon in a single layer on a parchment/foil lined baking sheet and bake it at the same time as the pastry until it's crispy.
• Use a spatula to gently press the center of the puff pastry down if it has bubbled up.
• Allow puff pastry and bacon to cool until you're able to handle them. Crumble bacon.
• In a small bowl combine mayo, garlic powder, and balsamic vinegar until smooth and creamy.
• Spread half the balsamic aioli across the puff pastry, keeping it inside the crust.
• Top with half the crumbled bacon.
• Add chopped fresh greens along with the sliced tomatoes. Sprinkle with salt and pepper.
• Top with remaining bacon and drizzle with balsamic aioli.
• Slice and enjoy!

BLT PASTA SALAD

Steps:

• Cook pasta according to package directions until al dente. Toss in olive oil and season with salt and pepper. Pop it in the fridge to cool.
• While the pasta is cooking, bake your bacon so it's perfectly crisp. Set aside to cool and then crumble.
• Add cooled pasta, crumbled bacon, tomatoes, greens, croutons, red onion, and green onion to a large bowl.
• Combine sour cream, milk, olive oil, balsamic vinegar, Dijon, dill, garlic powder, and a couple pinches of salt and pepper in a large measuring cup until smooth and creamy.
• Drizzle dressing over pasta salad and gently toss to coat. Garnish with sliced green onion and enjoy!