This chopped and dressed format of a BLT is pure bliss – you get the best bite every time! A sub roll would better contain the little pieces but these small brioche ones were calling to me as the right size – smaller than a traditional one, bigger than a slider…the perfect lunch size I tell you. 

Chopped BLT Sandwiches
Ingredients: (for 1-2 sandwiches)
4 strips of bacon (or rough equivalent of pancetta, prosciutto, etc)
1-2 cups lettuce
1/2 tomato
1/2 avocado
cheese (optional)
pickles (optional)
1-2 teaspoons mayo
1 teaspoon oil & red wine vinegar (or Italian dressing)
2 buns or rolls

Directions:
Chop then pan-fry the bacon (or other B replacement of the BLT). Drain and discard the drippings. 

Chop the lettuce, tomatoes, avocados, and cheese/pickles/anything else you’re adding. 

Mix in mayo and oil and vinegar or dressing and toss well. 

Serve on the rolls and spread more avocado on them or toast them, or serve them as they are. 
Enjoy! 

Italian ones will be up next! Or maybe caprese! Or chicken caesar! I love that this format would easily use leftovers or be a good way to not need a whole chicken piece per person or whatever. 

These would be great on-the-go with the mixture in a container and spooned into rolls when serving. I picture a sunny day when we head to the pool or beach and bring along this instant lunch/dinner! Ok, off to the pool.