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two filled whole-wheat pita halves on an ordinary plate with folded deli turkey, crisp bacon, shredded green romaine and softened roasted red cherry-tomato halves inside, with no raw large tomato slices, avocado or garnish
Andre Lewis

Turkey BLT

Roast the cherry tomatoes before tucking them into this turkey BLT, then let them stop steaming. Their concentrated juice is easier to manage inside pita pockets than slippery slices of a large raw tomato. Crisp bacon, dry romaine and folded deli turkey fill the pockets, with smoked-paprika mayonnaise spread thinly on the bread. Open the warm pita gently and split the filling evenly so neither half becomes a bag of lettuce.
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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.