Recipes Everyday Cooking Sheet Pan Dinner Recipes Sheet Pan BLT Salad 5.0 (1) 1 Review 2 Photos Having guests over for lunch or dinner? Try this fun sheet pan meal that makes BLTs fancy and fitting for any company. Enjoy crisp, toasted bread that's full of flavor from the bacon grease, cherry tomatoes bursting with juice, fresh arugula with a spicy bite, and savory peppered bacon-all tied together with a creamy avocado mayo! Serve it straight from the pan for easy, one-pan clean up. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Updated on July 7, 2023 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings BLT Salad: 8 slices peppered bacon 12 ounces sourdough bread 12 ounces crusty bread cubes 1 pint cherry tomatoes ¾ teaspoon kosher salt ¼ teaspoon ground black pepper 4 cups arugula Avocado Mayo: 1 medium avocado - peeled, pitted, and quartered 3 tablespoons mayonnaise 1 medium lemon, juiced ¼ teaspoon kosher salt ¼ teaspoon ground black pepper Directions Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan. Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle. Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated. Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat. Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately. Cook's Notes: Use a sourdough or Tuscan loaf of bread. I used Oscar Meyer(TM) Cracked Black Pepper thick-cut bacon and multi-colored cherry tomatoes. Don't toss in arugula until just before serving so it doesn't get too wilted. Save Print I Made It Nutrition Facts (per serving) 752 Calories 28g Fat 103g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 752 % Daily Value * Total Fat 28g 36% Saturated Fat 6g 30% Cholesterol 24mg 8% Sodium 2109mg 92% Total Carbohydrate 103g 37% Dietary Fiber 10g 35% Total Sugars 7g Protein 26g 52% Vitamin C 42mg 46% Calcium 227mg 17% Iron 8mg 43% Potassium 821mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.