Ditch the bread and swap your buns with juicy tomatoes in this fresh take on a BLT.
Filled with thick-cut bacon, creamy Paleo mayo, and refreshing lettuce, this recipe is easy to make and can be ready in minutes! Pack it as a hydrating, veggie-packed lunch or serve as a post-workout snack. It’s bursting with cancer-fighting nutrients and a great way to satisfy your hunger while keeping things light!
Tomatoes offer free-radical-fighting lycopene (a powerful antioxidant) that can reduce the risk of certain cancers. It’s responsible for the vibrant red color in tomatoes and can be incorporated into your daily diet with recipes like marinara and salsa. (1) Be sure to choose large organic tomatoes (like beefsteak) to minimize the risk of pesticides.
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No BLT would be complete without crisp smoky bacon. Thick cut, pasture-raised bacon is essential for great tasting flavor and is healthier for your body. It nixes harmful additives and preservatives while promoting outdoor access to farm-raised pigs. Look for uncured bacon, without added sugars.
A leafy lettuce like Romaine or Bibb adds a pop of color while adding a refreshing crunch. For a mayonnaise that is sugar-free, full of healthy fats, and contains gut-boosting probiotics, try this Paleo mayo with apple cider vinegar. (It’s easy to make and adds a hint of tang!) Other great toppings to try include: sliced red onions, sliced avocado, and sliced hard-boiled eggs.
To get started, warm a skillet on medium-high heat and cook the bacon for five minutes on each side. Place them on a plate lined with paper towels to crisp, then cut each slice into halves. Next, slice off the tops and bottoms of each tomato to use as the “buns.” (They should be about an inch in thickness and firm to the touch). Reserve the leftover tomatoes for another use and begin assembling the BLT. Layer the lettuce, bacon slices, and one tablespoon of mayonnaise onto the bottom bun. Add on the top bun to complete the sandwich and enjoy while fresh!
The Tomato Bun BLT
The Tomato Bun BLT
- Paper towels
- 4 large tomatoes
- 4 strips pasture-raised bacon
- 4 medium leaves of Bibb lettuce
- ⅓ cup Paleo mayonnaise
- Warm a medium skillet over medium-high heat. Add the bacon strips and cook for five minutes on each side. Set the bacon on a plate lined with paper towels. Slice each strip in half to make eight pieces.
- Slice off the tops and bottoms of each tomato to use as the “buns” (about 1-inch in thickness). Reserve the inside slices for another use.
- Layer a dollop of mayo, lettuce leaf, and 2 bacon pieces to each bottom bun. Add the top tomato buns to complete the sandwich and enjoy!
For more great Paleo veggie-bun alternatives, try one of the recipes…