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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|spreadable garlic & herb cheese||6.5 oz.||1 cups|
|bacon||100 oz.||4 pkg.|
|baby arugula||8.5 oz.||3 qt.|
|tomato||35 oz.||5 1/2 cups|
|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
- Tip: To serve as appetizers, cut each assembled pastry into 3 pieces and secure with toothpicks.