One of your favorite sandwich classics, transformed into a quick, easy, and totally vibrant sheet pan dinner. This BLT Salad is a delicious example of just how versatile the sheet pan can be. If you thought yours was only for roasted vegetables, give this weeknight-ready salad a try.
Serves 4 (serving size: about 2 cups)
8 thick-cut hardwood-smoked bacon slices
1 medium-size ripe avocado, cut into pieces
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice (from 1 lemon)
3/4 teaspoon kosher salt, divided
12 ounces Italian bread loaf, cut into 1-in. cubes
1 pt. grape tomatoes, halved
1/2 teaspoon black pepper
3 cups loosely packed arugula
1. Place bacon slices in a single layer on a sheet pan, and place in oven. Preheat oven to 400°F, and bake bacon until crisp, about 20 minutes. Remove bacon from pan, and cut into 1-inch pieces.
2. While bacon bakes, process avocado, mayonnaise, lemon juice, and 1/4 teaspoon of the salt in a food processor until smooth.
3. Place bread cubes and tomatoes on sheet pan; toss to coat in bacon drippings. Arrange in an even layer, and sprinkle with pepper and remaining 1/2 teaspoon salt. Bake at 400°F until bread is golden and toasted, about 10 minutes.
4. Add arugula and bacon to bread mixture, and toss to combine. Drizzle evenly with avocado mayo, and serve immediately.