Turkey bacon used to be a fixture in my breakfasts, but after ditching it for other protein sources like smoothies and Greek yogurt, it had been a while since I had the salty little strips. Always ready to satisfy a craving, I picked up some all-natural (no antibiotics, vegetarian-fed, etc.) turkey bacon to add to my veggie sandwiches.
You could call this the BLT 2.0 (minus the lettuce). It’s stuffed with veggies and avocado that make it as filling as it is nutritious. To make it a full sandwich experience, I tossed some thinly sliced potatoes into the oven for some baked French fries. With the pesto in the sandwich and the basil and Parmesan of the fries, it’s a great way to infuse some Italian flavors into classic American food.
What you need (for sandwich):
- 2 slices whole wheat bread
- 1 slice light provolone cheese
- 4 slices of Roma tomatoes
- 4 sliced onions rings, steamed
- ½ of a medium bell pepper, chopped and steamed
- ¹/3 avocado, sliced
- turkey bacon, baked in oven according to package directions
What you need (for fries):
- 1 small potato, cut into ½-inch thick strips (I like to keep the skin on)
- 2 tbsp. olive oil
- 1 tbsp. fresh basil
- 1 tbsp. grated Parmesan
- salt, pepper and crushed pepper to taste
What to do:
1. Preheat oven to 400°F.
2. Toss potato strips in a large bowl with olive oil, basil and seasonings. Line fries on a nonstick pan so they’re not touching, and bake for 10-12 minutes, flipping fries onto reverse side mid-way.
3. Meanwhile, toast bread and spread pesto on slices. Arrange filling beginning with cheese, tomatoes, then veggies and avocado, and finally the bacon.
4. Remove fries from oven and let cool on paper towel to soak up excess oil for a few minutes.
5. Serve sandwich with fries.