Bistro BLT

Ordinary BLTs become exquisite sandwiches by using puff pastry as the bread, spicy arugula as the lettuce and garlic & herb spreadable cheese instead of mayonnaise.  It's an upscale BLT that's really easy to make!

What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 
1/4 cup garlic & herb spreadable cheese 
1 package (2.1 ounces) fully-cooked thick-cut bacon (12 slices), heated according to package directions 
3 cups baby arugula 
2 medium tomatoes, thinly sliced 

How to Make It

• 1
  Heat the oven to 400°F.  Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip in half crosswise to make 6 rectangles.  Place the pastry rectangles onto a baking sheet.
• 2
  Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet to a wire rack and let cool for 5 minutes.  Split each pastry into 2 layers, making 12 layers in all.
• 3
  Spread 1 teaspoon cheese on the split side of each layer.  Place 2 slices bacon on each bottom layer.  Top each with about 1/2 cup arugula, about 2 slicestomato and the top layers, cheese-side down.