Ranch BLT Flatbread
BLT sandwiches are taken up a few notches with cucumber, avocado, scallions, melted Monterey Jack, and Ranch dressing!
Servings: 4
Ingredients
- 8 slices bacon
- 4 7-inch round flatbreads
- 1 cup shredded Monterey Jack cheese
- 1 cup chopped lettuce
- 20 slices cucumber
- 20 slices Roma tomato
- 1/2 a ripe avocado , sliced or diced
- 2 scallions , diced
- 1/4 cup Ranch dressing
Instructions
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with nonstick cooking spray (this makes clean-up really easy!) Lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness. Using tongs, transfer strips to a paper towel to drain, then chop into pieces.
- In the meantime, place the flatbreads on a baking sheet and sprinkle the cheese evenly among them. Warm them in the oven for 8-10 minutes until the cheese has melted.
- Distribute the lettuce, cucumber, tomato, avocado, scallions, and bacon pieces onto each flatbread and drizzle with 2 tablespoons of the Ranch dressing.
- Serve and enjoy!
Nutrition
Calories: 414kcal | Carbohydrates: 6g | Protein: 14g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 618mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 487IU | Vitamin C: 6mg | Calcium: 231mg | Iron: 1mg