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Andrew Fowler

Turkey BLT

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 whole-wheat pita breads about 6 inches across
  • 8 oz thinly sliced ready-to-eat deli turkey
  • 4 slices bacon
  • 1 cup cherry tomatoes halved
  • 1 tsp olive oil
  • 1/8 tsp fine salt
  • 2 tbsp mayonnaise
  • 1/4 tsp smoked paprika
  • 1 tsp fresh lemon juice
  • 1 cup shredded romaine lettuce washed and dried

Method
 

  1. Heat the oven to 425°F. Toss tomatoes with olive oil and salt on a small rimmed sheet and roast for 15 to 18 minutes until softened and browned at the edges; cool for 3 minutes.
  2. Meanwhile, cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp and drain. Mix mayonnaise, smoked paprika and lemon juice in a small bowl.
  3. Warm pitas in the oven for 1 minute until flexible, then cut each across the middle and open the pockets carefully. Spread the paprika mayonnaise inside all 4 pockets.
  4. Divide deli turkey and romaine among the pockets. Add roasted tomatoes with only a little clinging juice and 1 bacon slice per pocket, breaking it to fit.
  5. Serve 2 filled pita halves per person immediately while the bacon remains crisp.