The idea and name came from the FlatBelly Diet cookbook, but I’ve seriously changed the recipe. In fact it isn’t really a BLT anymore. It’s a BST (the “S” is for spinach).Ingredients:
1 Whole Wheat English Muffin, sliced and toasted
2 slices of bacon, I used turkey bacon
Several spinach leaves
2 large slices of tomato
2 Tbls of Olive Tapenade, recipe link HERE
A little salt and pepper if desired, however the saltiness of the olive tapenade and bacon will probably be sufficient for most.
Directions:
Cut the bacon in half, so that the slices will fit nicely on the English Muffin. Cook the bacon to your desired doneness.
Slice and toast the English Muffin.
Spread olive tapenade on each side of the English Muffin; top with spinach leaves. Add the bacon and top with tomato slice. I serve the sandwich “open faced”, sprinkle salt and pepper on top – if desired.
4 comments:
Yum, this looks good! I do one with egg, spinach, and bacon, but I use horseradish. The olive tapanade looks really good with this. I'm going to have to try this for a brunch.
This sounds fantastic!!! I bet it would be good with hummus instead of the tapenade, too. I make HLT sandwiches for lunch all the time--hummus, lettuce, tomato.
I must admit it was delicious. Awesome!
This .looks like a fabulous take on the BLT, and I so love the olive tapanade.. Wonderful picture!!
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