You see, the thing about being gluten free is that sometimes you just want a damn sandwich. So I made one. A classic BLT…on a potato. I ditched the bread and stacked bacon, lettuce and tomato between two slices of roasted potato. Yes. Yes I did. You should too. I went ahead and added avocado because when has that ever been a bad idea? And you know I don’t do mayo, so I whipped up a yogurt-based sauce that ended up being the perfect addition. Yogurt, Dijon and parsley. That’s it. No need for mayo. Trust me here. I’m off to the beach, this beach, for a much needed vacation, but I felt like I needed to share these before I left. They’re that good. It couldn’t wait. So enjoy your weekend doing whatever you have planned but if I could make one suggestion, make yourself this damn sandwich. Gluten Free BLTs (makes about 8) Ingredients: For the BLT and potatoes: 2 russet potatoes (with a round cross-section) extra virgin olive oil salt and pepper 1- 12 oz package of bacon 1 head lettuce ( I used Bibb lettuce) 2 vine-ripe tomatoes, sliced 1 avocado, sliced For the yogurt sauce: 5.3 oz greek yogurt (1 individual sized yogurt. I used 0%) 1 teaspoon Dijon mustard 1 tablespoon freshly chopped parsley Salt and pepper, to taste Directions:
make the whole package at once. Remove and let cool a bit on paper towels before slicing. Once cool enough to touch, slice each piece of bacon in thirds.
Posted on May 23, 2013