This Naan BLT with Sun Dried Tomato Mayo is a great twist on the old standby. Because there are so few ingredients, use the best quality bacon, organic butter lettuce and vine-ripe tomatoes you can get your hands on.
When your bangs are cut too short you’re basically screwed.
After my last visit to the salon they were perfect and flat and a little wispy, just how I like them.
But a week later they seemed too long, so in an impulsive fit I trimmed them myself.
Here’s a valuable tip: Don’t ever do this.
Because now—you guessed it, they look horrible.
Fuzzy, dry and entirely too short, they aren’t exactly framing my face.
More like they’re randomly stuck against my forehead, like a little pile of straw.
This is not a good look, by the way, and all I can do is wait it out.
In the comfort of my own home, where no one can point and stare 🙂
This is actually fine, since I’ve been on the run for more than a month, and have eaten many, many french fries dipped in ranch dressing.
So the thought of cooking something fancy is major turn-off.
Give me simple.
Give me familiar, comforting flavors.
Give me a Naan BLT with Sun Dried Tomato Mayo, please, and make it snappy.
We all know the rule—with a small ingredient list, use the best quality you can find.
This means natural, unsulfured bacon with no nitrates. (Veggie bacon works too.)
And firm, organic tomatoes and big leaves of crispy butter lettuce.
The sauce for this is awesome and straightforward—just mayonnaise mixed with a heaping tablespoon or two of sun dried tomato pesto.
This is a great summer sandwich you’ll want to make again and again.
HOVER OVER PHOTO AND PIN THIS RECIPE FOR LATER
Here’s another recipe you might like: Spring Vegetable Frittatas
Nann BLT With Sun Dried Tomato Mayo
- 1/4 cup Mayonnaise
- 3 tsp Sun Dried Tomato Pesto store-bought
- 1 pound Bacon, natural, Applewood smoked if possible
- 2 pieces Naan Bread see Recipe Note large Naan
- 1 1/2 tbsp Olive Oil
- 4 pieces Butter Lettuce, organic if possible
- Tomatoes, thinly sliced
- Heat the oven to 400.
- Stir together the mayonnaise and the sun dried tomato pesto In a small bowl, and set aside until ready to compile sandwich.
- Using a large baking sheet lined with either aluminum foil or a shallow baking rack that fits it, place the bacon slices side by side, next to each other
- Bake the bacon for 20-25 minutes, until crispy. Note: Baking time can take up to 35 minutes, depending on your oven. See Recipe Notes.
- When removing bacon slices from the baking sheet, set them on a paper towel until ready to use.
- Spritz the naan bread with a little bit of water and heat in the microwave to soften, about 25 seconds.
- Alternatively, place naan on a large baking sheet in oven, spritz lightly with water, and bake just until warm, about 4 minutes.
- After warming the Naan bread with either method, brush both sides of the naan with a thin coating of olive oil, and set aside until ready to build your sandwich.
- Spoon a heaping tablespoon of the Sun Dried Tomato Mayo on half of the warm Naan bread. Add a piece of butter lettuce.
- Add a few slices of tomato, then 5 or 6 slices of the crispy bacon.
- Fold over and slice in two, and serve.
- Baking times in ovens can widely vary, so check the bacon at 25 minutes, and continue to for up to 35 minutes or so, removing slices of fully cooked crispy bacon if needed. Keep the cooked bacon on a plate with a paper towel under it to capture any grease from cooking.
- Naan bread comes in many sizes, and this assumes large Naan bread that can be sliced in half for two servings (each half is a serving.) Alternatively, if you can find small Naan bread use 4 pieces for 4 servings.
- This recipe was updated in January 2020.
SOURCE: Studio Delicious