Cookwith

Name: California Summer BLT with Herbed Greek Yogurt Spread
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 slices high-protein whole grain sandwich bread (about 120g total); 6 slices thick-cut center-cut bacon (about 120g); 2 large ripe summer tomatoes, sliced (about 250g); 1 cup baby arugula or mixed greens (30g); 1/2 cup nonfat Greek yogurt (120g); 1 tbsp extra virgin olive oil (15ml); 2 tbsp chopped fresh basil (8g); 1 tbsp finely chopped fresh chives (4g); 1 tsp lemon zest (from 1 lemon); 1/2 tsp kosher salt; 1/4 tsp black pepper

California Summer BLT with Herbed Greek Yogurt Spread

juli

This isn’t your everyday BLT—this is a California-inspired summer sandwich that puts those peak-season tomatoes front and center. The herbed Greek yogurt spread is tangy, creamy, and loaded with fresh basil and chives, adding protein and zip in place of plain mayo. Toasty, hearty bread provides crunch and structure, while thick-cut bacon and peppery arugula round out every bite. It’s a vibrant, high-protein update on the classic, perfect for sunny days and ripe tomatoes straight from the market or garden. Enjoy outside with the breeze, California style!

Ingredients

Instructions

Preheat oven to 400°F. Line a quarter sheet pan with foil and arrange bacon slices in a single layer. Bake for 15-18 minutes until crisp. Drain on paper towels.
Meanwhile, stir together Greek yogurt, olive oil, basil, chives, lemon zest, salt, and pepper in a small bowl until creamy and well blended. Set aside.
Toast bread until golden brown. Let cool briefly so the spread doesn't melt.
Spread a generous layer of the herbed Greek yogurt mixture on one side of each toasted bread slice.
Layer tomato slices over two slices of bread. Sprinkle tomatoes lightly with salt and pepper.
Top with crisp bacon and a handful of arugula or mixed greens. Place remaining bread slices on top, spread side down.
Slice sandwiches in half and serve immediately.