California BLT Pancake Sandwich

California BLT Pancake Sandwich

Blogger Paula Kittelson from Blogging Foods solves the lunch-box dilemma by transforming breakfast leftovers into a delicious sandwich that is sure to please the kids and adults in your family.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

3

sandwiches

5
slices bacon
1
cup Bisquick® Complete pancake & waffle mix
2/3
cup water
1/2
ripe large avocado
2
tablespoons fresh lemon juice
3
to 6 tablespoons mayonnaise
1
large tomato, sliced, seasoned with salt
5
leaves romaine lettuce, cut into 4-inch-long pieces
  1. Heat oven to 400°F. Line sheet pan or shallow baking pan with foil; place wire baking or roasting rack in pan. Arrange bacon slices over rack. Bake 10 to 15 minutes or until bacon is crisp. Cool.
  2. Meanwhile, in medium bowl, beat pancake mix and water with whisk until smooth. Follow directions on pancake mix box to make 6 (4-inch) round pancakes. Cool.
  3. Thinly slice half avocado; place slices on plate. Coat each slice with lemon juice to prevent browning. Set aside.
  4. To make sandwiches, spread each of 3 pancakes with desired amount of mayonnaise. Divide avocado slices among pancakes. Break bacon slices in half; place over avocado. Top with seasoned tomato slices and lettuce. Spread remaining 3 pancakes with mayonnaise; place mayonnaise side down over lettuce to make sandwiches.
Makes 3 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use bamboo skewers or long toothpicks to hold the sandwiches together.
Use an ice pack to keep sandwiches chilled in the lunchbox.
If the BLT is not your kids’ favorite sandwich, fill the pancakes with anything that they would like—cream cheese and cucumber, hazelnut spread with cocoa and banana, ham and cheese, tomato and fresh mozzarella are some alternatives.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.