4slicesgood qualitysturdy whole wheat bread (I like sourdough)
4tablespoonsnonfat plain Greek yogurt
1/2ripe avocadosliced
Instructions
Preheat the oven to 400 degrees F.
For easy clean up, line a baking sheet with foil. Place a baking wire rack on top, coat the rack with non-stick spray, then arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is crisp. Transfer to a paper towel-lined plate and pat dry.
Arrange the tomato slices in a single layer and drizzle with the vinegar. Sprinkle lightly with salt and pepper.
Towards the end of the bacon’s cooking time, place the bread slices on a sheet pan (or directly on the oven rack) and toast in the oven for 5 minutes. Flip the slices over and toast for 1 additional minute, until the bread is evenly browned. Then place 2 slices of the toasted bread on a cutting board or plate. Spread each slice with 1 tablespoon of yogurt.
Place a layer of lettuce on top. Add the tomatoes on top of the lettuce, lightly shaking off excess juice.
Add 3 slices of bacon (tear the bacon in half as needed to help it fit).
Add the avocado, then sprinkle with an additional pinch of salt and pepper. Spread each of the remaining slices of toasted bread with 1 tablespoon of yogurt. Place, yogurt-side down, on top. Cut the BLT sandwiches in half and serve.