Sandwich of the Summer - BLP (Bacon Lettuce Pickle) | Megan Sheley Wellness

Megan Sheley Wellness

Name: Sandwich of the Summer - BLP (Bacon Lettuce Pickle)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: North Shore Living Dill; Organic Red Onion Bag; Best Foods Real Mayonnaise Mayonnaise; kosher pickle chips; SuckerPunch Gourmet Pickle Juice; Hormel Black Label Thin Cut Canadian Bacon; Badia Spices Red Pepper, Crushed; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; SIGNATURE SELECTS Sourdough Bread Bowl; Dandy Romaine Lettuce

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Sandwich of the Summer - BLP (Bacon Lettuce Pickle)

Serves 110 mins prep20 mins cook

She is absolutely divine not sure why I haven’t been crushing these for my entire life.

0 servings

What you need

bunch dill

red onion

tbsp mayonnaise

kosher pickle chips

tbsp pickle juice

Hormel Black Label Thin Cut Canadian Bacon

slice bacon

pinch red pepper flake

pinch salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

pinch pepper

slice sourdough bread

head lettuce

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Instructions

1. Preheat oven to 375°F (190°C). 2. Line a sheet pan with tinfoil and arrange bacon slices on it. Bake for 15-20 minutes, flipping halfway through, until crispy. 3. While bacon cooks, finely chop lettuce and thinly slice red onion. In a bowl, combine the chopped lettuce, red onion, dill (to taste), 1/2 tbsp pickle juice, 1 tbsp mayonnaise, salt, pepper, and red pepper flakes. Mix well to create the lettuce mixture. 4. Toast the sourdough bread slices. 5. Assemble the sandwich: Spread the lettuce mixture on one slice of toasted sourdough, layer with cooked bacon and pickle chips, then top with the other slice of toasted sourdough. Enjoy!

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