BISTRO BLT
Nutrition Facts
Serving Size
SERVING (1 SANDWICH)
Amount Per Serving
Calories 377
% Daily Value
Total Fat 26.2g
40%
Saturated Fat 11.1g
56%
Cholesterol 45mg
15%
Sodium 837mg
35%
Total Carbohydrate 18.5g
6%
Dietary Fiber 2g
8%
Protein 16.5g
33%
Vitamin A 4%
Vitamin C 8%
Calcium 3%
Iron 7%

bistro blt

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 6.500 oz. 1 cup
bacon , 25 oz fully cooked thick cut (12 slices, 2.1 oz ea) heated 100.000 oz. 4 pkg.
baby arugula 8.500 oz. 3 qt.
tomato , thinly sliced 35.000 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.
all-purpose flour 0 as needed
spreadable garlic & herb cheese 6.500 oz. 1 cup
bacon , 25 oz fully cooked thick cut (12 slices, 2.1 oz ea) heated 100.000 oz. 4 pkg.
baby arugula 8.500 oz. 3 qt.
tomato , thinly sliced 35.000 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

Made with:

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