How to Make BLT Sandwich with Yogurt Mayo Dressing

Method

1. Trim the lettuce, wash it several times, drain it thoroughly, and halve any oversized leaves.
2. Wash the tomatoes, remove the stems, and cut them into rounds about 0.5cm thick.
3. Mix 4 tablespoons yogurt, 4 tablespoons Lean Mayo and 4 tablespoons yellow mustard in a deep bowl to make the dressing.
4. Toast each slice of bread in a pan on both sides until firm and fragrant, using a little cooking oil or unsalted butter.
5. Heat a pan with a little oil and cook the smoked pork belly on both sides until the edges are browned and crisp.
6. Lay down one slice of bread, spread the dressing over it, then layer on lettuce, tomato and bacon.
7. Spread dressing on the second slice and close the sandwich. Repeat until all 4 are built.
8. Wrap each one tightly in plastic wrap so the filling stays put, cut it in half on the diagonal, and eat straight away.

Tips

• Smoked pork belly is salty on its own, so the sandwich needs no extra salt.
• Let the sliced tomato drain for a moment, or the bread will go damp.
• Greek yogurt is thicker and clings better, and ordinary yogurt should be strained a little first.
• Eat these fresh, as the bread pulls moisture from the tomato and loses its crunch on standing.
• Wrapping in plastic wrap before cutting on the diagonal keeps the filling from sliding out.