Bistro BLT

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!
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 15 minutes
  • cool: 5 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/4 cup spreadable garlic & herb cheese
  • 1 25 ounce package fully-cooked thick-cut bacon (12 slices, 2.1 ounces each), heated according to package directions
  • 3 cups baby arugula
  • 2 medium tomato, thinly sliced

Directions

  1. 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.

  2. 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.

  3. 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.

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

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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