Recipe By NicoleMcmom
Published Sep 30th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 751.8

Having guests over for lunch or dinner? Try this fun sheet pan meal that makes BLTs fancy and fitting for any company. Enjoy crisp, toasted bread that’s full of flavor from the bacon grease, cherry tomatoes bursting with juice, fresh arugula with a spicy bite, and savory peppered bacon-all tied together with a creamy avocado mayo! Serve it straight from the pan for easy, one-pan clean up.

Recipe Ingredients

  • 8 slices peppered bacon
  • 12 ounces sourdough bread
  • 12 ounces crusty bread cubes
  • 1 pint cherry tomatoes
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 cups arugula
  • 1 medium avocado - peeled, pitted, and quartered
  • 3 tablespoons mayonnaise
  • 1 medium lemon, juiced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
  2. 2 Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
  3. 3 Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
  4. 4 Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
  5. 5 Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.

Nutrition Facts

  • Calories 751.8
  • Carbohydrate 103 g
  • Cholesterol 24 mg
  • Fat 28 g
  • Fiber 9.8 g
  • Protein 25.8 g
  • Saturated Fat 5.9 g
  • Sodium 2108.9 mg
  • Sugar 6.7 g

Chef's Notes

Use a sourdough or Tuscan loaf of bread; I used Oscar Meyer(TM) Cracked Black Pepper thick-cut bacon and multi-colored cherry tomatoes; Don't toss in arugula until just before serving so it doesn't get too wilted.
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