A bacon and cheese sandwich might sound appetizing, but you are probably worried about eating 20 grams of fat and 40 grams of carbohydrates in one sitting—and rightfully so!
But here’s a version you can make and enjoy, without the guilt.
8 slices of turkey bacon
4 slices sprouted wheat bread, toasted
2 tbsp. low-fat blue cheese dressing
4 canned pineapple slices
2 oz. low-fat shredded cheddar
Put a skillet on medium-high heat and partially cook your turkey bacon until it’s almost (but not quite) done. Cut the slices of bacon in half so you have 16 pieces.
Line a baking tray with parchment paper. Lay the toasted bread slices on the parchment. Smear about ½ tsp. dressing on each slice of bread.
Pat dry the pineapple slices lightly with paper towel. Add one slice per slice of bread.
Cover the pineapple with the bacon—4 pieces on each sandwich.
Slide the tray under the broiler for about a minute, watching to see the bacon thoroughly cook. Top with about ½ shredded cheese per sandwich and broil for another 30 seconds or so, until the cheese melts.
Serve open sandwiches with a knife and fork.
Photo: Recipe Shubs