Serves 4 (serving size: about 2 cups)
Try this variation your favorite sandwich classic, a totally sheet pan dinner. This BLT Salad is a delicious example of just how useful the sheet pan can be. If you thought yours was only for roasted vegetables, give this salad a try.
8 thick-cut bacon slices
1 medium-size ripe avocado, cut into pieces
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice (from 1 lemon)
1/2 teaspoon 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
How to Make: Preheat oven to 400°F. Place bacon slices in a single layer on a sheet pan, and place in oven. Bake bacon until crisp, about 20 minutes. Remove bacon from pan, and cut into 1-inch pieces.
While bacon bakes, process avocado, mayonnaise, lemon juice, and 1/4 teaspoon of the salt in a food processor until smooth.
Next 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 1/4 teaspoon salt. Bake at 400°F until bread is golden and toasted, about 10 minutes. Add arugula and bacon to bread mixture, and toss to combine. Drizzle evenly with avocado mayo, and serve immediately.
— Barbara Rexford