Ordinary BLTs become exquisite sandwiches by using puff pastry as the bread, spicy arugula as the lettuce and garlic & herb spreadable cheese instead of mayonnaise. It's an upscale BLT that's really easy to make! Made with Pepperidge Farm Puff Pastry.
- Total time:
70 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed |
|
4 ea. |
|
all purpose flour |
|
0 as needed |
|
spreadable garlic & herb cheese |
6.5 oz. |
1 cup |
|
bacon , 25 oz fully cooked thick cut (12 slices, 2.1 oz ea) heated |
100.0 oz. |
4 pkg. |
|
baby arugula |
8.5 oz. |
3 qt. |
|
tomato , thinly sliced |
35.0 oz. |
5.5 cup |
1. Heat oven to 400°F. Unfold pastry sheets on a lightly floured surface. Cut each pastry sheet into 3 strips along the fold marks then in half again crosswise, making a total of 24. Place pastry rectangles onto baking sheets.
2. Bake for 15 minutes or until the pastries are golden brown. Remove from baking sheets to a wire rack and let cool for 5 minutes. Split each pastry into 2 layers, making 48 layers in all.
3. Spread 1 teaspoon cheese on the split side of each layer. Place 2 slices bacon on each bottom layer. Top each with about 1/2 cup arugula, about 2 slices tomato and the top layers, cheese-side down.
CCP: Hold for cold service at 41°F until needed.
4. One Serving = 1 Sandwich
Ordinary BLTs become exquisite sandwiches by using puff pastry as the bread, spicy arugula as the lettuce and garlic & herb spreadable cheese instead of mayonnaise. It's an upscale BLT that's really easy to make! Made with Pepperidge Farm Puff Pastry.
-
Total time:
70 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed |
|
4 ea. |
280000007872
|
all purpose flour |
|
0 as needed |
|
spreadable garlic & herb cheese |
6.5 oz. |
1 cup |
|
bacon , 25 oz fully cooked thick cut (12 slices, 2.1 oz ea) heated |
100.0 oz. |
4 pkg. |
|
baby arugula |
8.5 oz. |
3 qt. |
|
tomato , thinly sliced |
35.0 oz. |
5.5 cup |
1. Heat oven to 400°F. Unfold pastry sheets on a lightly floured surface. Cut each pastry sheet into 3 strips along the fold marks then in half again crosswise, making a total of 24. Place pastry rectangles onto baking sheets.
2. Bake for 15 minutes or until the pastries are golden brown. Remove from baking sheets to a wire rack and let cool for 5 minutes. Split each pastry into 2 layers, making 48 layers in all.
3. Spread 1 teaspoon cheese on the split side of each layer. Place 2 slices bacon on each bottom layer. Top each with about 1/2 cup arugula, about 2 slices tomato and the top layers, cheese-side down.
CCP: Hold for cold service at 41°F until needed.
4. One Serving = 1 Sandwich
