BISTRO BLT

BISTRO BLT

Nutrition Facts

Serving Size
SERVING (1 SANDWICH)
Amount Per Serving
Calories 333
% Daily Value
Total Fat 23.6g
36%
Saturated Fat 9.8g
49%
Cholesterol 45mg
15%
Sodium 799mg
33%
Total Carbohydrate 14.3g
5%
Dietary Fiber 1.5g
6%
Protein 15.7g
31%
Vitamin A 14%
Vitamin C 11%
Calcium 3%
Iron 6%
Total Time

70 min.

Serving & Size

SERVING (1 SANDWICH)

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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.

Recipe Yields:

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Ingredients Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15")
pkg.
all-purpose flour
spreadable garlic & herb cheese 6.5 oz. cups
bacon 100 oz. pkg.
baby arugula 8.5 oz. qt.
tomato 35 oz. 5 1/2  cups
Instructions
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

Recipe Tip

  1. Tip: To serve as appetizers, cut each assembled pastry into 3 pieces and secure with toothpicks.
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