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BLTs break with tradition
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THE CHOPPING BLOCK
By Philomena Corradeno
Sandwiches come in many forms these days. It’s not just two slices of bread holding meat, cheese, sardines or tuna. We’ve got pocket sandwiches made with pita, and wraps, which came into being a few years ago and are very well received, especially by those looking to cut down on bread.
To make a sandwich more interesting, vary the vehicle embracing the filling. Used to ordering or making the popular BLT on toasted white, rye or whole wheat? Try our Bacon, Lettuce and Tomato Wrap, using tortillas and thick-cut peppered bacon.
And vary the fillings. Before you know it, the grill will be out. When you’re having a crowd, instead of standing over a hot fire, serve Pulled Pork With Caramelized Onions. The pork shoulder practically cooks itself to succulence in the slow cooker or conventional oven — and you can relax until the final easy steps.
BACON, LETTUCE & TOMATO WRAPS
1 to 1 1/2 lbs peppered bacon
6 ten-inch flour tortillas
6 tbsp mayo or salad dressing
1 (10 oz.) bag shredded lettuce
3 large tomatoes, seeded/ chopped
Place bacon slices side by side on griddle. Cook on medium-high heat until crisp and browned on both sides.* Drain on paper towels; keep warm. For each wrap, place flour tortilla on plate; spread 1 tablespoon mayonnaise over top. Place 1 cup lettuce, about 1/2 cup of tomato and 3 to 4 slices cooked bacon on top. Roll tortilla from one side to the other. Cut in half. Makes 6 servings.
(c) 2005 King Features Synd., Inc.
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