BLT Melt Sandwich

Ingredients for 1 servings:

• 10 strips of bacon, thin
• 2 slices of toast, large
• 2 slice(s) tomato(s)
• 2 lettuce leaves
• 4 tbsp, heaped cheese, grated
• 4 tbsp mayonnaise

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bacon Lettuce Tomatoes with melted cheese

Preheat oven to 180°C fan/convection oven. For those who don’t like cleaning: line a baking sheet with aluminum foil and raise the edges to catch any dripping grease. Weave the bacon into a 5×5 square on the baking sheet, 5 slices lengthwise, 5 slices crosswise. Starting at the back of the sheet, first place one slice crosswise, then another slice lengthwise, aligned to the left. Then another crosswise, into the second row or “row” on top, and another lengthwise into the second “column.” Before placing the second lengthwise, lift the first “row” up (or fold it to the left) so that the lengthwise one lies under the first crosswise and over the second crosswise. Continue weaving in this way until the 5×5 square is complete. The square is still considerably larger than the sandwich toast, but it will shrink to the perfect size during baking. Bake for 10-15 minutes, depending on the desired degree of browning. Meanwhile, toast the bread, wash and slice the lettuce and tomato. Spread 2 tablespoons of mayo on each slice of bread. Place the lettuce on the bottom slice and the tomato on the top slice. Just before the bacon is done, spread the grated cheese on top and let it melt in the oven. Then place the bacon on the slice of toast with the lettuce (careful: it will drip!) and cover with the tomato slice. Cut it in half crosswise and serve. If that’s not enough calories for you, you can make a double-decker: add one more slice of toast in the middle, double the mayonnaise, tomatoes, lettuce, and of course, bacon and cheese. But you’d have to be extremely hungry for that. 1120 kcal per serving.