Backyard BLTs

Our piquant lemon-herb mayonnaise makes this classic sandwich even better than ever!

PREP: 15 minutes      GRILL: 5 minutes

MAKES: 4 servings

1 lemon

cup light mayonnaise

1 tablespoon chopped fresh parsley

½ teaspoon chopped fresh thyme

teaspoon coarsely ground black pepper

3 ripe medium tomatoes (6 to 8 ounces each),

cut into ¼-inch-thick slices

teaspoon salt

8 slices (½-inch-thick) sourdough bread

8 ounces thinly sliced Canadian bacon

(about 24 slices)

8 small romaine lettuce leaves

1. Prepare outdoor grill for direct grilling over medium heat.

2. From lemon, grate ¼ teaspoon peel and squeeze 1 teaspoon juice. In small bowl, mix lemon peel and lemon juice with mayonnaise, parsley, thyme, and pepper until blended; set aside. Place tomato slices on sheet of waxed paper and sprinkle with salt.

3. With tongs, place bread slices on hot grill rack and grill just until grill marks appear on bottom side of bread. Set aside.

4. With tongs, place bacon slices on grill rack and grill just until grill marks appear on bacon, about 2 minutes (do not overcook; bacon will dry out and toughen).

5. To assemble sandwiches, spread mayonnaise mixture on ungrilled side of bread slices. Top 4 bread slices with half of bacon, all tomato, remaining bacon, then lettuce leaves. Place remaining 4 bread slices, grilled side up, on top. Cut each sandwich in half to serve.

EACH SERVING: About 315 calories, 17g protein, 32g carbohydrate, 14g total fat (2g saturated), 35mg cholesterol, 1,195mg sodium