Veggie BLT with Blue-Cheese Mayo
Think outside the lunch box with this hip vegetarian BLT--bell pepper, leafy greens, and tomato--sandwich. The roasted pepper and ripe heirloom tomato help make it an umami winner. The zippy mayo (a silky blend of tofu, blue cheese, and aged balsamic vinegar) pumps up the tantalizing umami taste.
Ingredients4 ounces organic silken tofu, drained (about 1/2 cup)
3 tablespoons crumbled Stilton
cheese (about 1 ounce)
2 tablespoons chopped fresh basil
1 tablespoon aged balsamic vinegar
1 small clove garlic
8 slices (1 ounce each) whole wheat sourdough bread, toasted
1 large red bell pepper (fresh-roasted or from jar), roasted, sliced into 4 pieces
2 cups baby arugula or coarsely chopped arugula (or other fresh dark, leafy green)
1 large ripe heirloom tomato, thinly sliced
1/2 California avocado, sliced (optional)
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black
pepper, or to taste
Nutrition Facts220 calories, 5 g fat (2 g saturated), 32 g carbohydrates, 9 g protein, 5 g fiber, 490 mg sodium (20% Daily Value).
Read more Healthy Recipes.
Directions1. In a blender, combine tofu, cheese, basil, vinegar, and garlic; puree until smooth.
2. On a clean, flat surface, lay out toasted bread. Spread 1 tablespoon blue-cheese mayo on each slice. Layer 4 slices with bell pepper, greens, tomato, and avocado, if desired. Season with salt and pepper.
3. Top sandwiches with the remaining toast, mayo side down. Slice each in half diagonally with a bread knife and secure with a long toothpick.