It may be 55 degrees here this morning, but it’s SO DREARY. It’s windy, grey, rainy and super foggy, which makes it even harder to get out of bed on a Monday morning. Despite the weather, I’m feeling quite summery/Caribbean today. I blame the mint colored pedicure I got yesterday but I can’t get visions of white sandy beaches, bikinis and palm trees out of my brain. To celebrate my summer state of mind, I’m sharing a recipe I made last week for lobster BLT rolls. You really can’t get more summer than that.
Y’all went crazy for this photo when I shared it on Facebook and Instagram, so I’m convinced the rest of y’all are ready for warmer weather too 🙂 But even in the dead of winter, this roll is incredible. The tangy lobster salad, the crunchy bacon, the fresh arugula and juicy tomatoes are just so perfect together, I wonder why I haven’t seen them paired before. I’m salivating again just looking at this gorgeous sandwich and remembering how incredible it tasted.
Now, I know BLT’s aren’t often synonmous with healthy eating. Which is precisely why I took on the challenge of lighting it up! Instead of heavy mayo and full-fat bacon, I subbed in 2% Chobani and turkey bacon! And trust me guys, you can’t taste a bit of difference. Each juicy, crunchy and scrumptious bite tastes like a warm, perfect summer day. Paired with your favorite IPA, this is the perfect dinner to beat those winter blues.
Since I couldn’t eat this with my toes in the sand and the sound of the rolling ocean, I enjoyed it while watching the cinematic genius also known as Blue Crush. If you can’t have the ocean, you can at least have the eye candy that is known as Matthew Davis shirtless.
Nutritional information per sandwich:
Fat: 12 grams
Carbohydrates: 38.5 grams
Fiber: 8.5 grams
Protein: 26.5 grams
Weight Watchers Points: 9