BLT Wrap Sandwich

While it’s true that you don’t need a recipe for a BLT, because the ingredients are a convenient acronym, this sandwich is so good, and in my opinion, the absolute epitome of summer eating. It sure doesn’t hurt to be reminded to make it every once in awhile.

My better half thinks that BLT should stand for “Breakfast, Lunch, and Tonight,” that’s how popular this flatbread sandwich is around here. I remind him that no matter how much flatbread he eats, maybe, just maybe, bacon should not be consumed three times a day. He disagrees, and that’s why I cook our meals.

With that in mind, I do make extra bacon sometimes, gently preventing the better half from eating it, just so that we can occasionally revel in the simple joy of a bacon, lettuce, and tomato sandwich. With a few delicious (and flatbread inspired) twists, of course.

I have basil plants and patio cherry tomatoes that I am nurturing every day in my widow boxes just so that I can make this recipe, using a bit of pesto mixed in with the mayonnaise and even more basil rolled into the whole grain flatbread, and the result is a fabulous improvement on a near perfect classic.

And what could be easier than turning the oven on for a few minutes to whip up a tray of bacon to have on hand for meals when you just can’t even be bothered to cook? Making bacon in a traditional oven is easy, mess-free, and splatter proof. Just turn on the oven, arrange the slices of bacon on a rimmed baking sheet, and pop it into the oven. Flip halfway through cooking, and remove the bacon when you’ve hit your preferred level of doneness. Easy as that.

Summer tomatoes, summer basil, juicy bacon, crisp romaine lettuce, pesto mayonnaise, and light and healthy flatbread? Yes, please! I know anyone reading this will appreciate the few twists and turns that make this recipe worth talking about.

Amy at Flatout