A BLT is sort of like mac and cheese, in that it’s beauty lies in it’s utter simplicity. But when something is so delicious, it’s often tempting to try to improve upon the classic. For example, adding spicy wilted greens, or even lobster, to mac and cheese makes it pretty fantastic. Or adding avocado to a BLT, or sneaking a rich, runny egg in between the bread slices is totally wonderful. No one has ever said ‘no’ to any of these fabulous elaborations.
Enter flatbread. When I was blessed with a couple extra shrimp leftover from last night’s rice bowl, I jumped at the chance to add them to a flatbread BLT for lunch today, especially since that meant that my better half and I wouldn’t have to spar for the last couple shrimp! Two shrimp do not make a meal, people, not by a long shot. It would only be a matter of time before I’d walk into the kitchen to find him popping them into his mouth with abandon, so I had to think fast. By adding them to a brand new meal, we could share them, which is completely fair and more than generous of me, if I do say so myself….leftover shrimp don’t last long around here.
The things we do for love. Shrimp love, that is! Every bit a BLT, this flatbread sammie is even better with a tender, juicy shrimp nestled in with the other ingredients. Just grab some flatbread, find your juiciest tomato, smokiest bacon, crispiest lettuce, and favorite mayonnaise. Then add some shrimp: large or small, it doesn’t matter! If you have shrimp for one, but need a meal for two, you can make this indulgent take on an already delicious and classic sandwich.
-Amy at Flatout
- 1 Flatout Foldit flatbread
- 1-2 large tiger shrimp, peeled and deveined, grilled
- 2 slices thick cut bacon
- 1 slice beefsteak tomato
- 2 leaves Bibb lettuce
- 1 tablespoon mayonnaise
- Salt and freshly ground pepper
With a sharp paring knife, carefully cut the shrimp down the middle so the pieces will sit evenly on the flatbread, flat side down. To assemble the flatbread sandwich, arrange shrimp on one half of the Foldit, then bacon. Season the tomato slice with salt and pepper, then add it on top of the bacon. Top with lettuce and mayonnaise, then fold in half.