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Favorite BLT
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43
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Bacon. Lettuce. Tomato. They're all here in our Favorite BLT, layered into crusty baguette rolls with real mayonnaise.
time
prep:
15 min
total:
15 min
servings
total:
4 servings
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reviews (43)
nutrition
What You Need
4
baguette
rolls (6 inch each), split, toasted
1/4
cup
KRAFT Real Mayo Mayonnaise
4
leaf lettuce
leaves
8
slices
tomato
12
slices
OSCAR MAYER Bacon
, cooked
OSCAR MAYER Bacon Uses The Very Best Cuts And Is Naturally Hardwood Smoked
Make It
SPREAD
rolls with mayo.
FILL
with remaining ingredients.
Kraft Kitchens Tips
Variation
Prepare using toasted whole wheat bread, KRAFT Light Mayo Reduced Fat Mayonnaise and OSCAR MAYER Turkey Bacon.
Serving Suggestion
Serve with fresh fruit and a glass of fat-free milk to round out the meal.
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jezebel
posted:6/21/2007
I toasted the baquette and spread on a thin layer of peanut butter on it. I ALWAYS put peanut butter on my BLT's. Try it, you will love it.
djstky
posted:6/21/2007
We added sliced cucumbers to this sandwich...gives it an extra crunch. Slice the cukes lengthwise so they stay "in" the sandwich.
texgirl_52
posted:6/20/2007
We added more bacon and some of us even had avocados and red onions on it too! Yum! It was a hit at our house.
rng2
posted:6/20/2007
I added some spicy brown mustard to the sandwhich
a cook
posted:6/20/2007
I can't believe they actually published a recipe for a BLT! I mean, c'mon now.
Sally729
posted:6/20/2007
Add a slice of havarti cheese and you will love the BLT even more!
Burnett60
posted:6/20/2007
Simple, but can be up graded by adding fried (or micro-waved) egg and claussen pickle. Yum Yum
debbiewil
posted:5/29/2007
Easy, excellent sandwich. You can't go wrong with a BLT.
LisaMar28
posted:4/10/2007
Nice little luch on Saturday's whole family and friends loved it make it every Saturday
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nutritional info per serving
per serving
Calories
490
Total fat
23 g
Saturated fat
6 g
Cholesterol
25 mg
Sodium
1130 mg
Carbohydrate
53 g
Dietary fiber
4 g
Sugars
9 g
Protein
16 g
Vitamin A
10 %DV
Vitamin C
6 %DV
Calcium
10 %DV
Iron
20 %DV
K:53389v0:104841
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