BLT
The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)
Provided by MOTTSBELA
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g
B L T WITH CUCUMBER AND SERRANO MAYO
Make and share this B L T With Cucumber and Serrano Mayo recipe from Food.com.
Provided by Potagekempcc
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches
Number Of Ingredients 14
Steps:
- Sprinkle black pepper over bacon and cook bacon crisp. Set bacon on a paper towels.
- In a bowl wisk together mayonnaise, fresh herbs, Serrano pepper, salt and pepper.
- Toast bread and spread 1-tablespoon Serrano Mayonnaise over each slice.
- Layer lettuce leaf, tomatoes, cucumbers, bacon and lettuce. Slice sandwich in half and place on a plate.
- Garnish sandwich plates with cottage cheese and kosher dill pickles.
Nutrition Facts : Calories 632.2, Fat 17.1, SaturatedFat 4, Cholesterol 25.4, Sodium 1284.3, Carbohydrate 93.2, Fiber 6.2, Sugar 12.3, Protein 29.2
SOFT-SHELL CRAB B.L.T. WITH LEMON-PEPPER MAYONNAISE
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl. Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days.
- To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
- Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
- Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
- To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich.
BLC (BACON, LETTUCE AND CUCUMBER) WITH SPICY CUMIN-MINT MAYO
Provided by Aarti Sequeira
Time 25m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.
- Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!
SERRANO MAYO
A spicy, tangy option for anyone who loves to put mayo on burgers.
Provided by Chris Morocco
Time 15m
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Mix chiles and salt in a small bowl; let sit 10 minutes. Mix in mayonnaise and hot sauce.
- DO AHEAD: Serrano mayo can be made 3 days ahead. Cover and chill.
GARLIC BOLOGNA SANDWICH WITH SERRANO MAYONNAISE
Garlic flavored Bologna with Serrano infused mayo, Aged Cheddar Cheese and served on toasted Sourdough Bread.
Provided by Potagekempcc
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches
Number Of Ingredients 22
Steps:
- In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper.
- Toast bread and spread Serrano Mayonnaise. Add lettuce, cheese, red onion, garlic bologna, sliced tomato and lettuce.
- Slice sandwiches in half and place on plates.
- Cucumber Salad.
- In a bowl combine green olives, cucumbers, daikon, cilantro, vinegar, olive oil and toss salad. Season to taste with fine sea salt and white pepper. Place salad in small bowl.
- Garnish plates with a sliced Kosher Dill Pickle.
Nutrition Facts : Calories 754.4, Fat 35.7, SaturatedFat 9.4, Cholesterol 39.4, Sodium 1992.2, Carbohydrate 87.7, Fiber 5.4, Sugar 7.4, Protein 22.8
GARLIC BOLOGNA SANDWICH WITH SERRANO MAYONNAISE
Garlic flavored Bologna with Serrano infused mayo, Aged Cheddar Cheese and served on Toasted Sourdough Bread.
Provided by Potagekempcc
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches
Number Of Ingredients 22
Steps:
- In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, mustards, salt and pepper.
- Toast bread and spread Serrano mayonnaise over toast. Add lettuce, cheese, red onion, Garlic Bologna, sliced tomato, lettuce and top with toast.
- Slice sandwiches in half and place on serving plates.
- Cucumber Salad.
- In a bowl whisk olive oil and vinegar. Season with fine sea salt and white pepper to taste. Add olives, cucumbers, Daikon radishes, cilantro and toss salad until combined. Place salad in small serving bowls and add to serving plate.
- Garnish plates with sliced Kosher sliced Dill Pickles.
Nutrition Facts : Calories 852.6, Fat 36.6, SaturatedFat 9.5, Cholesterol 39.4, Sodium 2189.3, Carbohydrate 106.4, Fiber 13.5, Sugar 12.4, Protein 31.9
GARLIC BOLOGNA SANDWICH WITH SERRANO MAYONNAISE
Garlic Flavored Bologna, Cheddar Cheese , Serrano Pepper Mayonnaise served on Toasted Sourdough Bread. A wonderful sandwich for lunch.
Provided by Potagekempcc
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches
Number Of Ingredients 21
Steps:
- In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper until combined.
- Spread Serrano mayonnaise on toasted bread. Add lettuce leaves, cheese, red onion, Garlic bologna, tomato and lettuce. Slice sandwich in half and place on a plate.
- Cucumber Salad.
- in a bowl combine olives, cucumbers, daikon radish, cilantro, vinegar and whisk well. Add olive oil slow and whisk until combined. Season to taste with salt and white pepper. Place salad in small serving bowls.
- Garnish plates with sliced Kosher Dill Pickles.
Nutrition Facts : Calories 752.7, Fat 35.6, SaturatedFat 9.4, Cholesterol 39.4, Sodium 2001.3, Carbohydrate 87.4, Fiber 4.9, Sugar 7.1, Protein 22.8
B.L.T. SALAD WITH BASIL MAYO DRESSING
Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!
Provided by Kimber
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
- In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
- In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
- In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 34.1 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 6.3 g, Sodium 1343.5 mg, Sugar 2.3 g
CUCUMBERS IN MAYO AND DILL
Based on a recipe my mom served - which was probably based on the Greek tzatziki. Wonderful for warm weather meals.
Provided by MomMyth
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- WASH the cukes and score lengthwise with a fork. If you detest cukeskin, then by all means peel them.
- SLICE the cucumbers into thin rounds, place them in a bowl, and salt generously. Let the cukes rest for a few minutes. (If you're in a hurry, you don't have to wait very long: Just be sure to use less salt.).
- SEASON the salad: When you're ready, pour off the liquid and mix in the mayo, dill, garlic, and pepper.
- ~~Notes~~.
- Let the salted cucumbers rest for at least 10 minutes to draw out bitterness - longer you have time or are multitasking. If it's going to be a while before you season the cukes, stick the bowl in the fridge.
- I use the feathery fronds from 5-6 stalks of dill and discard the stems, 'cause my family doesn't care for them. Chopped fresh parsley is nice in this salad, too.
- Timesaver: Use commercially prepared chopped garlic.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.6, Cholesterol 2.5, Sodium 267.5, Carbohydrate 9.7, Fiber 1, Sugar 4, Protein 1.4
CUCUMBER CARROT SALAD
Categories Salad Leafy Green Vegetable Side No-Cook Quick & Easy Cucumber Hot Pepper Carrot Summer Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
- Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
- Serve salad in lettuce "cups."
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