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Toast the bread lightly, then cut 1-inch circles out with a cookie cutter, shot glass, or bottle lid. Cut the bacon into 1-inch pieces and cut the lettuce into 1-inch pieces. Add a little mayonnaise to each round of toast. Thread the toast onto toothpicks, then a piece of bacon, lettuce and top with a tomato.

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Add shredded romaine lettuce to dressing and toss to coat evenly. Distribute shredded lettuce to each lettuce leaf. Top each lettuce leaf with crumbled bacon, cherry tomatoes (sliced if larger in size), shaved parmesan cheese slices, diced green onion, salt and pepper. Keyword BLT Salad Bites, Lettuce Wraps. Calories: 121kcal Carbohydrates: 5g.

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Repeat the layers by adding another square of bread, a piece of lettuce, a tomato slice, and finally a piece of bacon on top. Step 6. Push a toothpick through each BLT stack making sure all the layers are securely on the toothpicks. Step 7. Put some mayonnaise into a small plastic bag and snip a corner off.

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Instructions. Begin by cutting each slice of cooked bacon into three equal pieces. Set aside. In a medium bowl, use a fork to thoroughly mash together the avocado, cream cheese, pesto, and lemon juice. Put the mixture into a piping bag or plastic baggie. Cut off one corner of the baggie with scissors.

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Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

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Tear or cut the bacon pieces in half. Layer 6 half slices of bacon in two layers on two of the four mayo-ed toasts, alternating the direction of each layer. Top with 1 or 2 slices of tomato, and several layers of lettuce. Top with the two other slices of toast. Slice the sandwich in half and serve with potato chips.

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Cut another thin slice along the top of the tomato and using a small spoon, scoop out the pulp, membrane, and seeds from the tomato. Invert tomato over a paper towel to drain. In a small bowl, mix the mayonnaise, parmesan cheese, bacon, white part of the green onion, parsley, and chipotle chili powder.

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Instructions. Slice tomatoes and layer on a plate. Drizzle with a little olive oil and vinegar, sprinkle with salt and pepper and set aside. Spread garlic-herb mayo on one side of two pieces of bread. Heat a pan on the stove top to medium heat. Toast bread mayo-side down in a pan until golden and crispy.

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Step 2. While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper. Step 3. Spread toast generously with mayonnaise on one side, follow with remaining ½ tablespoon olive oil. Step 4.

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One thing: Don't forget to salt your tomatoes when building your sandwich. Yes, bacon is salty, but tomatoes need their own attention. A little freshly cracked pepper never hurts, either. Bread.

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Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread.

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Directions. Step 1 In a bowl, toss onion with vinegar and 1/4 tsp each salt and pepper; let sit, tossing occasionally. Step 2 Cook bacon in the oven or on the stovetop until crisp; transfer to a.

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Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned.

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Lay the bacon in a large skillet over medium heat and cook until crispy on both sides, flipping once, about 10 minutes. Remove the bacon to a plate and blot any excess grease with paper towels.

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Set aside. To assemble the BLT Bites, spread about ½ teaspoon of the dill mayonnaise on one side of a bread round. Skewer the round on a toothpick with the mayonnaise side up. Slide a piece of the lettuce, a slice of tomato and a piece of bacon on the toothpick. Place on a large serving platter.

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Instructions. Cut a thin slice off the bottom end (not the stem end) of each tomato, and scoop out and discard the pulp. Drain the tomatoes, cut side down, on paper towels for 10 minutes. Combine the remaining ingredients in a small bowl. Stir gently to mix well. Spoon this mixture into the tomatoes.