Blt, Craisins Recipe

Cook the bacon

Preheat a skillet over medium heat. Arrange 4 bacon strips in a single layer and cook 8–12 minutes, turning occasionally, until crisp to your preference. Transfer to a plate lined with paper towels to drain and keep warm.

Toast the bread

While bacon cooks (or after), toast 2 slices of sourdough until golden and slightly crisp. You can toast in a toaster or in the bacon skillet for 30–60 seconds per side to pick up bacon flavor—watch carefully to avoid burning.

Prepare tomato and lettuce

Slice 1/2 large ripe tomato into two 1/4-inch thick slices. Rinse and dry 2 leaves of romaine or butter lettuce. Season the tomato slices lightly with 1/4 tsp salt and a pinch (about 1/8 tsp) black pepper.

Assemble the BLT

Spread 1 tablespoon mayonnaise evenly on one or both toasted bread slices. If using, spread 1/2 tsp mustard on the other slice. Layer on the lettuce leaf(s), then the seasoned tomato slices, then the hot bacon (all 4 strips). If using avocado, add slices now. Close the sandwich with the other toast slice. Press gently, cut in half on the diagonal, and serve immediately.

Make the citrus dressing

In a small bowl, whisk together 1 tablespoon fresh orange juice, 1 teaspoon honey, and 1/2 teaspoon finely grated orange zest until combined.

Toss Craisins and almonds

In a separate small bowl, combine 1/2 cup dried cranberries (Craisins) and 2 tablespoons chopped raw almonds. Pour the citrus-honey dressing over them, add 1/8 teaspoon sea salt, and toss to coat evenly. Let sit 3–5 minutes to mellow and hydrate the dried fruit slightly, then transfer to a small serving bowl.

Plate the BLT halves alongside the dressed Craisins and almonds. Total calories for the full meal are estimated at around 570. Serve immediately while the sandwich is warm and the side is slightly plump from the dressing.