You didn’t forget it was Bacon Month, did you? After sharing those chocolate chip bacon pancakes, I started thinking about the menu for the rest of the month. Bacon is clearly my favorite, but my recipes don’t have to be too unhealthy. Right? When I was on the Whole 30, I ditched the carbs and bread and ate all my favorites on large leafy romaine. Tacos, hamburgers, BLTs…everything was enjoyed on lettuce. I kind of kept up this habit even after those thirty days. Bread, to me, feels unnecessary. It fills me up, and I end up feeling kind of gross. So, I try to just skip the bread and I make my favorites in between lettuce leaves.
The combination of bacon, lettuce, tomatoes, CHEESE, and ranch dressing is one of my favorite summer lunches. I crave this all the time, and I would be thrilled to eat this at every meal. I mean, why not? Since I discovered the joy of shredding my own cheese (see my garlic rosemary chicken salad recipe for this revelation), I decided to try Cabot’s White Oak Cheddar for this week’s lunch. It didn’t disappoint.
I start with crispy, oven-baked bacon. I divide a few slices between two large leaves of romaine, and I start adding my toppings.
This variety of cheese pairs well with the smoky bacon flavor. I used Marzetti Simply Dressed Ranch Salad Dressing, but you can add whatever you have on hand. I’ve also topped this with blue cheese, Italian dressing, and even a vinaigrette. You would be surprised at the variety of flavors you can create with a simple BLT!
- 2 large romaine lettuce leaves
- 4 pieces of baked bacon slices, chopped
- 1 medium tomato, diced
- 1/3 cup of Cabot Aged White Cheddar cheese, shredded
- 2 tbsp ranch dressing
- Add bacon, tomato, and cheese to romaine lettuce leaves.
- Drizzle ranch dressing over each.
What’s your favorite summer sandwich?
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