Print Options:

Reconstructed & Deconstructed BLT

Yields1 ServingCook Time10 mins

Years ago, my dad used to take me to this little diner near our home. I may have been young enough that I couldn't read or navigate the menu, so I remember that he always ordered for the same thing for me; a BLT and a Yoo-hoo.

For the BLT
 1 head of Romain lettuce
 About a cup of cherry tomatoes or one large tomato, washed and cut
 Several slices of vegan bacon (I used Lightlife Smokey Tempeh Bacon)
 1 slices of good, hearty bread
 1 large clove of garlic, peeled
 Olive oil
 Quick Creamy Dressing (see below), or use your favorite dressing
For the Dressing
 ¼ cup vegan mayonnaise (I used Vegenaise)
 1 tablespoon apple cider vinegar
 1 teaspoon Dijon mustard
 Pinch salt
 Pinch sugar or a dash of maple syrup
 Fresh pepper, to taste
1

Preheat your grill. Slice the head of Romain lettuce in half. Brush each half with oil and sprinkle with salt. With grill on “high”, place Romain halves, cut-side down on the grill. Grill for about 3 to 5 minutes, until the leaves begin to char and wilt a bit. Remove from heat and set aside.

Cook bacon according to package directions. I carefully cooked mine on the grill, but use a frying pan on the stove if you prefer.

Grill bread on “high” heat. When nicely browned, remove from grill and rub with garlic clove. Drizzle with olive oil and sprinkle with a little coarse salt. Cool and cut bread into cubes.

To make Quick Creamy Dressing, whisk together all the ingredients in a small bowl.

Assemble by placing lettuce, cut-side up on a plate. Place tomatoes on top and around. Add croutons then crumble bacon into chunks and sprinkle on top. Drizzle dressing over everything and dig in!