BLT Sandwiches

A summer staple sandwich is the good ole BLT!  At the end of the season when tomatoes are at their prime is a perfect time to make BLTs for dinner.  This is a basic recipe, but quite delicious nonetheless.  Enjoy!

Servings:  2

Size:  1 BLT sandwich

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Rating: 3 stars - Good

Ingredient List:

4 slices of bread, whole wheat or 12 grain

2 Tbsp. light butter

1 large tomato

6 large lettuce leaves

4 slices of bacon

Directions:

Cook the bacon according to the package directions.  Toast the bread and then lightly butter each slice.  Wash and tear the lettuce leaves into generous size leaves.  Wash and slice the tomato into hearty slices.  Once the bacon is done cooking, assemble each sandwich by layering lettuce, tomato and topping with bacon. 

Tip:

Although regular bacon is delicious, it isn’t as healthy as turkey bacon! Substitute turkey bacon to cut back on points, but without completely sacrificing taste and flavor!

XOXO Megan

Good Earth Turkey Sandwiches

This is a great lunch recipe and it happens to be my mom’s signature dish!  She loves to make these sandwiches.  A good hearty multi-grain bread works best with this recipe, especially since sandwich is open-faced so you are only eating one slice of bread. 

Servings:  2

Size:  1 open-faced sandwich

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Cook Time:  5 minutes

Rating: 4 stars – Very good

Ingredient List:

2 slices of multi-grain or harvest bread

2 Tbsp. stone-ground mustard

4 ounces turkey, deli meat

Cucumber, thinly sliced

2 slices provolone, reduced fat

Directions:

Toast the bread slices in the toaster.  Spread a layer of stone-ground mustard on one side of each slice.  Layer on 2 ounces of turkey, top with a layer of thinly sliced cucumber slices.  Finally, top each open faced sandwich with a slice of provolone cheese.  Broil the sandwiches for about 5 minutes or until the cheese is melted.

Tip:

You can really amp up the veggies on these sandwiches if you want.  I normally make them with sprouts, but didn’t find any at the store when I was shopping last.  You can add sprouts, sliced tomatoes, or even green peppers –all without adding any additional points to your meal!

XOXO Megan

Scallion, Egg & Tomato Sandwiches

Looking for a quick lunch idea?  These sandwiches are easy to make and don’t take too many ingredients. I took a Skinnytaste recipe found here, and made some modifications.  I substituted reduced fat cream cheese in for the mayo and used English muffins instead of sandwich rolls.  We almost always have English muffins on hand so these were an easy change – I rarely buy sandwich rolls.  These would make a great light dinner on nights when it’s hot and you don’t want to turn the oven on!

Servings:  2

Size:  2 open-faced English muffin halves

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time:  n/a

Rating: 3 stars - Good

Ingredient List:

2 English muffins

2 Tbsp. cream cheese, 1/3 less fat

Tomato

Scallions, chopped

2 hard-boiled eggs, sliced

Salt and pepper

Directions:

Hard boil the eggs, let them cool before slicing.  Toast the English muffins.  Spread about ½ Tbsp. of cream cheese on each English muffin half.  Wash and chop the scallions and slice the tomato.  Assemble each open faced sandwich by putting scallions first, then tomato and finally egg on top.  Season with salt and pepper to taste.

Tip:

Of course you can assemble the sandwich any way you like, but after making these the first time I switched up the order to follow the directions above.  My ingredients were all over the plate instead of staying put on the sandwich.  By starting with the scallions, they will stick to the cream cheese instead of falling off.  The weight of the egg also helps hold the tomato slices in place too.

XOXO Megan