Using turkey bacon would have been the shortest route to making over this classic sandwich—but when bacon is the first ingredient in the name of a dish, you have to figure out a way to use the real thing. So I made over the mayonnaise instead.

　　

Ingredients

serves 4

　　16 slices reduced-fat bacon

　　8 slices sprouted-grain bread, such as Ezekiel 4:9

　　1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing

　　6 large romaine lettuce leaves, washed and torn in half

　　8 thick slices red heirloom tomato

　　

Step 1

Heat 2 nonstick sauté pans over medium heat. When the pans are hot, add the bacon and cook until crisp, about 5 minutes per side. Thoroughly drain the bacon on paper towels; set aside.

　　

Step 2

Meanwhile, toast the bread in a toaster or toaster oven until golden brown.

　　

Step 3

Lay the toast on a work surface. Spread each piece with mayonnaise. Top 4 toast slices with the bacon. Add the lettuce and the tomato slices. Place the remaining toast slices on top, mayonnaise side down. Secure the sandwiches with toothpicks, if desired. Cut them in half, and serve.

　　

nutrition information

Step 4

Fat: 42g (before), 13.3g (after)

　　

Step 5

Calories: 781 (before), 348 (after)

　　

Step 6

Protein: 18g

　　

Step 7

Carbohydrates: 35g

　　

Step 8

Cholesterol: 66mg

　　

Step 9

Fiber: 7g

　　

Step 10

Sodium: 1,189mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.