Family was visiting and we were gathering for lunch at my house. It occurred to me that a BLT, or better yet at BLATO, bar would be fun. Standing over the stove frying endless pieces of bacon didn’t sound appealing so I turned to baked bacon instead.
Early that morning I baked 30 pieces of bacon and it was a breeze! I also washed and prepared the lettuce and sliced the onion for later. Immediately before serving, I sliced the avocado and tomato. I provided 2 types of bread along with the option of toasting the bread in the toaster oven and provided condiments of mayonnaise, mustard, ketchup. In addition, I served sliced turkey and cheese for those that may not like bacon OR prefer to make a mega-sandwich with all of the above!
For the vegetarian or vegan in the group, they can still partake with a wonderful veggie sandwich!
Heat oven to 400 degrees F.
Place a baking rack in a large baking, or cookie, sheet. The baking rack allows the drippings to fall away from the bacon. Place bacon strips on baking rack. Bake for 10-20 minutes depending on thickness of the bacon. I used thick sliced bacon that took 16-20 minutes to bake. For 30 slices of bacon, I baked 10-12 slices per pan.
Remove bacon and pat excess drippings with paper towel. Set aside until time to serve.
Pal Maribeth first introduced me to this wonderful pizza. I love the combination of flavors and how easy (and relatively healthy) it is! The recipe can be modified to be vegan or gluten-free.
I baked the pizza on my pizza stone and found the baking time doubled. Bake until the bottom of the crust is light brown before removing from the oven to add the toppings and bake again.
1 can spicy fat-free, vegetarian refried beans
1 cup salsa
18 inch pizza crust
2 cups shredded romaine lettuce
4 medium thinly sliced green onions
1/4 cup ranch salad dressing
1 cup crushed tortilla chips (add more as desired)
1 cup shredded pepper jack or Monterey Jack cheese (or more if desired)
Heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on cookie sheet, then spread the bean mixture over crust. Bake until crisp, about 10 minutes.
Remove from oven, top with lettuce and green onions. Dollop with remaining salsa. Drizzle ranch dressing over. Top with chips and cheese. Bake approximately 2 minutes longer until cheese melts.
Cool slightly. I added fresh chopped avocado to the top with bowls of sour cream and salsa to add as the guests desire. Slice and serve.