|Prep time||30 minutes|
|Cooking time||20 minutes|
|Total time||50 minutes|
Customize with an egg or avocado to make this a breakfast sandwich, or try a different type of bread. Honey mustard potato salad makes a great side to this BLT!
Preheat the oven to 400 degrees F. Place 12 slices of bacon in a single layer on a parchment-lined sheet pan and bake about 20 minutes until crispy. Remove from heat and place on paper towels to remove excess fat. In a food processor, combine the Neufchâtel cheese, sun-dried tomatoes, garlic, mayonnaise, vinegar and basil and blend until smooth. Slice the tomatoes into 8 to 12 slices about 3⁄8 -inch thick. Lightly toast the bread and spread each slice with the cheese blend. On four of the pieces of toasted bread, place 2 or 3 tomato slices, a small handful of arugula and 3 pieces of bacon. Top each with another slice of toast, cheese side down. Cut in half diagonally and serve.
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