Roasted Blt With Chipotle Mayo

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Roasted Blt With Chipotle Mayo


Chipotle Mayo


  • 2 large tomatoes, cored and cut into 4 thick slices
  • 1 teaspoon olive oil
  • 1 teaspoon TABASCO® brand Chipotle Pepper Sauce
  • 8 slices Applewood bacon, cooked
  • 8 slices rustic Italian bread, about 1/2-inch thick
  • 1 cup Boston lettuce or arugula leaves
  • 1 tablespoon olive oil


Preheat grill to high.*

Prepare chipotle mayo: Combine mayonnaise and TABASCO® Chipotle Sauce in small bowl. Set aside.

Place tomatoes on grill rack. Brush with olive oil and TABASCO® Chipotle Sauce. Cook 5 minutes or until tomatoes are browned, turning once.

Assemble sandwich: Place bread slices on work surface; spread each with a scant tablespoon of the chipotle mayo. (Reserve remaining mixture to serve with grilled sandwiches.) Place roasted tomatoes on 4 bread slices; top each with 2 bacon slices, cutting to fit if necessary. Top each with some lettuce and remaining bread slices.

Brush both sides of bread with olive oil. Place sandwiches on grill, pressing lightly with the back of a spatula. Cook 3 to 4 minutes per side, turning carefully. Remove from heat. Cut sandwiches in half.

Serve immediately with reserved chipotle mayo.

*To cook indoors: Preheat oven to 450ยบ F. Place tomatoes on small cookie sheet. Roast 10 minutes or until tomatoes are browned and tender, turning once. Prepare sandwiches as above. Cook 2 sandwiches at a time as above in 12-inch skillet or panini grill, over medium heat, until golden.

Makes 4 servings.

Nutritional information per serving: 480 Calories, 8 g protein, 24 g carbohydrate, 40 g fat, 25 mg cholesterol, 781 mg sodium

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