Sheet Pan BLT Salad

Having guests over for lunch or dinner? Try this fun sheet pan meal that makes BLTs fancy and fitting for any company. Enjoy crisp, toasted bread that's full of flavor from the bacon grease, cherry tomatoes bursting with juice, fresh arugula with a spicy bite, and savory peppered bacon-all tied together with a creamy avocado mayo! Serve it straight from the pan for easy, one-pan clean up.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 752 Calories

Ingredients

• 3 tablespoons mayonnaise
• ¼ teaspoon ground black pepper
• 1 pint cherry tomatoes
• ¼ teaspoon kosher salt
• ¾ teaspoon kosher salt
• 4 cups arugula
• 1 medium lemon, juiced
• 8 slices peppered bacon
• 12 ounces sourdough bread
• 12 ounces crusty bread cubes
• 1 medium avocado - peeled, pitted, and quartered

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.

Step 2

Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.

Step 3

Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.

Step 4

Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.

Step 5

Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.