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Open-faced BLTs with Herbed Green Beans

Active Time: 30 minutes / Cook Time: 15-20 minutes / Total Time: 30-35 minutes

Serves 2


Open Faced BLT with Herbed Green Beans.JPG


  • 4 slices almond flour bread
  • 4 slices bacon
  • 1 large heirloom tomato, cored and sliced into 4 pieces
  • 4 leaves lettuce of your choice
  • 6 teaspoons mayonnaise
  • pinch fine sea salt
  • 1/2 tablespoon ghee (optional)
  • 1/2 lb green beans, stem ends trimmed
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh parsley
  • pinch fine sea salt


  1. Place bacon slices in a medium sauté pan over medium heat and cook to desired crispness. Remove to paper towels, reserving 1 tablespoon fat for the green beans.
  2. While the bacon cooks, lightly toast the bread and prep tomato and lettuce.
  3. If there was not enough fat from the bacon, add ghee. Bring pan to medium-high heat and add the green beans—be careful, as they may spatter. Cook, tossing frequently, until the beans are crisp-tender, about 5-7 minutes. Turn off the heat and add the herbs. Taste a bean for seasoning, and add a pinch of salt if desired.
  4. Spread 1 1/2 teaspoons mayonnaise on each slice of bread. Top each with a lettuce leaf, bacon, and a tomato slice. Sprinkle the tomatoes with salt. Serve 2 open-faced sandwiches with 1/2 of the green beans per person.