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BLT with Arugula

BLT with Arugula


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Method

1 Cook the bacon: Heat a large sauté pan or cast iron pan on medium low heat. Lay the strips of bacon in a single layer on the pan. Slowly cook the bacon, rendering out the fat, until lightly browned on one side. Using a fork or tongs, turn the strips of bacon over to cook the other side.

When the bacon strips are sufficiently cooked remove from pan and place on a plate lined with a paper towel to absorb the excess fat.

Pour out excess fat from the pan (leaving about half a teaspoon in the pan) into a jar or a container to either dispose of or to store. (Never pour bacon grease down the sink, it will clog your pipes.)

2 Wilt the arugula: In the same pan, add handfuls of fresh baby arugula or watercress. Toss in the remaining remaining fat. As soon as the greens start to wilt, remove from heat and remove from the pan to stop the cooking.

3 Toast bread, build sandwich: Toast bread slices in a toaster. Spread mayonnaise (or your favorite spread, butter will do too) over the slices. Layer the sandwich with bacon, sliced tomato, and lightly wilted arugula. Cut on the diagonal.

Eat immediately.

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The Best Mini BLT Sandwiches.

When tomatoes are ripe and juicy, it doesn’t get much better than making a perfect BLT. These little BLT sliders are super easy to put together, but they’ve got a delicious twist: caramelized onions, and arugula.

There’s a step-by-step guide right here for caramelized onions. (If you’re making more than six sliders, I recommend doubling the caramelized onion recipe to make enough for these sliders). If you’re unsure about making them, don’t be. Seriously! You’ve got this, 100%. Yes, it takes a little time, but it’s so worth it. You can even make a large batch of them, then keep them in the refrigerator for a few days (or freeze them for a couple of months!) Use them for breakfast tacos, lunch wraps, or as a delicious topping for steaks, chicken, or pork chops.

The second twist, which is the “L” of the BLT, is arugula. Arugula is pepper-y and vibrant, and when it is tossed with olive oil, salt, and pepper … it really shines. Arugula is an amazing green to put on top of a BLT, whether or not you’re trying to be fancy. It’s delicious.

With these two special twists, your BLT sliders are going to be totally different than any other version. They’re the perfect slider for parties, or even for dinner!


Amazing BLT

This irresistible updated BLT features peppered bacon, Neufchâtel cheese, sun-dried tomatoes, and arugula.

Ingredients

8 ounces Neufchâtel cheese

1/4 cup oil-cured sun-dried tomatoes, chopped

1 tablespoon balsamic vinegar

1 teaspoon fresh basil, chopped

8 slices of sourdough bread

2 large heirloom tomatoes

Preparation

Preheat the oven to 400 degrees F. Place 12 slices of bacon in a single layer on a parchment-lined sheet pan and bake about 20 minutes until crispy. Remove from heat and place on paper towels to remove excess fat.

In a food processor, combine the Neufchâtel cheese, sun-dried tomatoes, garlic, mayonnaise, vinegar and basil and blend until smooth.

Slice the tomatoes into 8 to 12 slices about 3⁄8 -inch thick. Lightly toast the bread and spread each slice with the cheese blend. On four of the pieces of toasted bread, place 2 or 3 tomato slices, a small handful of arugula and 3 pieces of bacon. Top each with another slice of toast, cheese side down. Cut in half diagonally and serve.

Serving Suggestion

Add a fried egg or sliced avocado on top of the bacon for an outstanding breakfast sandwich, or try your favorite artisan bread, like roasted garlic or olive focaccia, instead of sourdough. Honey mustard potato salad makes a great side.

Nutritional Information

468 calories, 26 g. fat, 68 mg. cholesterol, 1052 mg. sodium, 39 g. carbohydrate, 3 g. fiber, 21 g. protein


Recipe Summary

  • 1 tablespoon olive oil
  • ½ pound bacon, cut crosswise into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 teaspoons lemon zest
  • ⅔ cup creme fraiche
  • 2 cups ditalini pasta
  • 2 cups halved cherry tomatoes
  • 4 cups baby arugula, coarsely chopped
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon freshly shredded Parmesan cheese, or to taste (Optional)

Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.

Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.

Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.

Return skillet to medium heat. Add tomatoes cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.

Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.


Fancy BLT with Herb Mayo & Arugula

I am desperately trying to hang on to summer… mainly to sustain my deep addiction to fresh tomatoes! We’ve been cooking all summer here in the Sumptuous Living kitchen and so we’re sending summer off with a bang with our last few summer recipes! Juicy tomatoes , sweet corn, and chilled watermelon are still available in your grocery store and until they’re gone we’re going to eat them up! Like with our BLT with Herb Mayo & Arugula . Toasted Sourdough, a zippy mayo packed with fresh herbs, thick cut bacon (here’s my favorite kind ), fat slices of tomatoes, and peppery arugula make for one hell of good sandwich! The kind that runs down your arm while you eat it! My hubs always says, “A Messy Sandwich Is A Good Sandwich”.

TOMATO TIP #1: Don’t keep your tomatoes in the fridge. It KILLS the flavor!

TOMATO TIP #2: When buying tomatoes off-season, the only tomato I buy are Campari Tomatoes . These little gems are always tasty no matter what time of year and never have that mealy texture tomatoes can have off-season.

TOMATO TIP #3: Always cut tomatoes with a serrated knife . It keeps you from crushing the tomato while you cut it and we both know your regular knives need sharpening. Just sayin’…


  1. Heat a small nonstick skillet over medium heat.
  2. Coat with olive oil cooking spray and add the egg.
  3. Cook sunny side up until the white is set but the yolk is runny.
  4. Line the bottom half of the bread with the arugula, followed by the tomato slices and bacon.
  5. Set the cooked egg carefully on top, and season with a pinch of salt and plenty of fresh cracked pepper.
  6. Top with the second slice of bread.

Eat This Tip

Most people cook bacon in an overcrowded pan, which yields inconsistent results. Make life easier (and tastier) by using the oven instead.

Lay bacon out in a baking dish at least 2" deep and bake in a 400°F oven for 10 to 12 minutes, until the meat just begins to brown and crisp around the edges (bacon, like other meat, will continue to cook after you remove it from the oven). Not only will the bacon be perfect every time, but the fat will also render out more thoroughly this way, meaning your bacon doesn't just taste better—it is better.


Recipe Summary

  • 2 cans (14 1/2 ounces each) diced tomatoes, drained
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 pound sliced applewood-smoked bacon
  • 8 slices white bread, toasted if desired
  • 2 tablespoons mayonnaise
  • Freshly ground pepper
  • 4 cups baby arugula

Preheat oven to 450 degrees. Stir together tomatoes, garlic, oil, and salt in a bowl. Transfer to a rimmed baking sheet. Roast until tomato mixture looks dry, about 15 minutes. Transfer to a cutting board, and let cool slightly. Finely chop set aside.

Working in batches, fry bacon in a heavy skillet over medium heat, flipping once, until crisp, about 4 minutes per side. Transfer bacon to a plate lined with paper towels to drain.

Spread 1 side of each bread slice with mayonnaise. Top half the slices with tomato mixture season with pepper. Layer with arugula then bacon, dividing evenly. Top with remaining bread slices.


Peppery and all-purpose, arugula is just as delicious when used as the base for a salad, such as the Cara Cara and Blood-Orange Salad with Ricotta Salata, pictured here, as it is tucked into a sandwich with meat and cheese. Arugula's lobed leaves and spicy flavor are as distinctive as its name. If you're looking for ways to enjoy it more often, you're in the right place. Here, we've pulled together a collection of the best recipes that ensure that this plucky green the spotlight it deserves.

Arugula's signature flavor, which is tart and a bit bitter, comes from plants grown rapidly in cool climates and harvested young. Arugula is an ideal early-spring and fall crop. When shopping for arugula in the grocery store or at a farmers' market, look for bright green leaves that appear to be fresh and crisp. When you bring it home, wrap arugula tightly in a plastic bag&mdashif it isn't already packaged in a clamshell&mdashand refrigerate for no more than two days. Once it starts to wilt and lose its texture, compost or discard it.

Try arugula as the green in a hearty grain bowl packed with bulgur and rice, seasonal vegetables, and crumbled cheese, or else turn it into a simple side salad to serve alongside grilled steak, fish, or pasta. Dress up the green leaves with big shreds of Parmesan cheese and extra-virgin olive oil for a staple side dish that's a classic pairing for chicken piccata or breaded chicken cutlets. Another option is to toss it with thinly sliced vegetables like fennel and radicchio, then load it all on top of a homemade pizza.

Get out of a green rut with these 30 delicious and inspiring arugula recipes that will let you see this cruciferous leaf in a whole new light.


BLT Pizza

Hi! I’m Sheila from Life, Love, and Good Food, and I’m excited to bring you my recipe for BLT Pizza.

What’s the next best thing to a fresh, toasty BLT sandwich? A cheesy BLT Pizza! You’ll go to pizza heaven when you taste the garlicky mayo sauce, loads of crispy bacon, red onion, fresh tomatoes, all topped with nutty arugula, and… get this…more BACON!

On most Friday nights, we like to chill out after a long work week with pizza and a movie. Sometimes we order in, but recently we’ve discovered fresh pizza dough in the deli and have really enjoyed coming up with our own creative pizza combinations.

My new favorite at-home pizza is my BLT (Bacon, Arugula Lettuce, Tomato) on whole wheat crust. The pizza sauce is low-fat olive oil mayonnaise mixed with a minced garlic clove and a bit more olive oil. Spread this on top of the pizza dough and then top with the bacon and red onion.

Next, add a layer of mozzarella cheese and a very thinly sliced tomato. To keep fresh tomatoes from making your pizza wet or soggy, slice them ahead of time, sprinkle with a little salt, and “drain” the slices on paper towels for about 20 minutes.

Finish the pizza off with a good sprinkle of parmesan cheese before baking. The parmesan cheese helps the tomatoes crisp up a little and will bake into a nice golden color. This pizza looks so yummy when you remove it from the oven, but don’t skip the arugula—it adds a whole new dimension of flavor to this pie!

After the pizza bakes, pile on the arugula and garnish with the remaining bacon. I also like to chop a little extra tomato and onion to garnish the pizza.


Easy BLT Sliders with Arugula & Camp Sauce

While the photos and the recipe have been updated, this post originally appeared on Catz in July of 2012. In the six years since, we&rsquove made these BLT sliders more times than we can count &ndash they make a cheap, easy, fast go-to meal that tastes good when it&rsquos hot out, when it&rsquos cold out, when we&rsquore too tired to cook, or when we&rsquore whipping up some fun party (or game day?) food! They can be a meal or an appetizer, so that this easy template and do something fun with it!

I can remember my very first BLT. I was staying with my grandma in California and she made me a sandwich I&rsquod never had before. t was a BLT, minus the T because I didn&rsquot like tomatoes at the time. She put ketchup in it instead (BLK? BLC?). It was so, so good &ndash I was hooked!

Today, I can&rsquot believe that I ever disliked tomatoes. They add so much moisture and flavor to a meal, especially to a burger or sandwich. I got the idea to make these into BLT sliders a few weeks ago when I was watching Giada on Food Network. She was making &ldquocamp food&rdquo for her family and one of the meals she was preparing was lamb sliders. As I was watching her prepare these, the wheels in my head started turning &ndash why not make cute BLT sliders instead? I realize I&rsquom probably not the first person to think of or do this, but it was a new idea to me!

I presented the idea to Josh because he is the &ldquoofficial BLT maker&rdquo in our family (he grew up with his mom making them, so he&rsquos always loved them, though he used to order his minus the T as well!) and he loved the idea. While we were making these, my wheels started turning again. Should we stick with regular old mayo or should we take it to another level in flavor and add our delicious camp sauce, normally used for a dip?

Editor&rsquos Note: We stumbled upon this &ldquorecipe&rdquo for &ldquoCamp Sauce&rdquo back when we lived next to a Red Robin. We were hooked on the addicting &ldquocampfire sauce&rdquo they served with fries, onion rings, etc. Lots of bloggers online were trying to figure it out, and some of the recipes were pretty complicated! We happened upon a thread where an unnamed commenter claiming to be a Red Robin employee chimed in. He/she basically said, guys, you&rsquore overthinking this. I&rsquove seen it made. It&rsquos barbecue sauce and mayonnaise. Turned out, the only trick was finding the right barbecue sauce! We also use this sauce &ldquorecipe&rdquo in our Copycat McMenamins Cajun Tots post &ndash another great game day snack!

We were pretty undecided about what to do, so we did half of the sliders with mayo and the other half with the camp sauce. The camp sauce sliders won out big time! The extra zing of flavor was exactly what these adorable sliders needed. Pro tip: use these deliciously sweet and fluffy King&rsquos Hawaiian dinner rolls to keep this meal light and flavorful!


BLT Pizza with Bacon, Arugula & Tomato

In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth.
Knead the dough for 2-3 minutes (5-6 minutes if kneading by hand).
Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings (see below), and bake at 450 degrees F on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes.
Preheat the oven to 450 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
Roll out dough on large cutting board.
Spread tomato sauce over crust.
Add the mozzarella cheese, followed by bacon, tomato circles, mozzarella cheese and top with Parmesan cheese.
Transfer pizza to either a pizza stone or baking sheet.
Bake until the cheese is melted and the crust is golden brown, 8-10 minutes.
Transfer the pizza to a cutting board and let rest for 5 minutes before slicing.
While the pizza is resting, place the arugula in a small bowl and toss it with the lemon juice, olive oil and ground pepper.
Top pizza with the arugula.

BLT PIZZA WITH BACON, ARUGULA & TOMATO:

Preheat the oven to 450 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.

Roll out dough on large cutting board.
Spread tomato sauce over crust.
Add the mozzarella cheese, followed by bacon, tomato circles, mozzarella cheese and top with Parmesan cheese.
Transfer pizza to either a pizza stone or baking sheet.
Bake until the cheese is melted and the crust is golden brown, 8-10 minutes.
Transfer the pizza to a cutting board and let rest for 5 minutes before slicing.
While the pizza is resting, place the arugula in a small bowl and toss it with the lemon juice, olive oil and ground pepper.
Top pizza with the arugula.


Watch the video: Arugula Avocado u0026 Tomato Salad Recipe (November 2022).