Pesto Mozzarella BLTs
on Toasty Bread
On your plate this afternoon is the classic lunchtime staple with the addition of creamy, melted mozzarella and fragrant basil pesto. Juicy tomatoes, crispy bacon and toasty bread make this a lunch you'll be wanting more of.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Wheat)
100 g
Bacon Strips
125 g
Fresh Mozzarella
(Contains: Milk)
2 unit(s)
Tomato
28 g
Spring Mix
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Soy, Sesame, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
- Transfer to a paper-towel lined plate.
- Meanwhile, halve buns lengthwise.
- Arrange buns on an unlined baking sheet, cut-side up.
- Toast in the top of the oven until lightly golden-brown, 4-5 min. (TIP: Keep your eye on the buns so they don't burn!)
- Meanwhile, cut tomato into 1/4-inch rounds, then season with salt and pepper.
- Slice mozzarella into 1/4-inch rounds.
- Add mayo and pesto together in to small bowl. Season with salt and pepper, then stir to combine.
- Spread pesto mayo over buns, then, stack mozzarella on bottom buns.
- Return bottom buns to the top of the oven until cheese is melted, 1-2 min.
- Stack tomatoes, spring mix and bacon on top of melted cheese. Close with top buns.
- Halve sandwiches, then divide between plates.
