Bistro BLT

Source: Campbell's Recipes
Tagged With: 6 servings

Ordinary BLTs become exquisite sandwiches by using puff pastry as the bread, spicy arugula as the lettuce and garlic & herb spreadable cheese instead of mayonnaise. It's an upscale BLT that's really easy to make!

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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/4 cup garlic & herb spreadable cheese
1 package (2.1 ounces) fully-cooked thick-cut bacon (12 slices), heated according to package directions
3 cups baby arugula
2 medium tomatoes, thinly sliced

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise to make 6 rectangles. Place the pastry rectangles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet to a wire rack and let cool for 5 minutes. Split each pastry into 2 layers, making 12 layers in all.
Spread 1 teaspoon cheese on the split side of each layer. Place 2 slices bacon on each bottom layer. Top each with about 1/2 cup arugula, about 2 slices tomato and the top layers, cheese-side down.

Tip: To serve as appetizers, cut each assembled pastry into 3 pieces and secure with toothpicks.

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