Lunchbreak: Corner Bakery Cafe’s BBLT and arugula salad

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Corner Bakery Cafe

BBLT and Arugula Salad

6 slices apple wood smoked bacon
vine-ripened tomatoes
green leaf lettuce
cracked pepper balsamic mayo
white toast
salt and pepper

Spread the mayo on both slices of toast, completely covering the bread. Add a piece of green leaf lettuce to one slice of toast and layer with four thick cut slices of vine-ripened tomatoes. Sprinkle with salt and pepper. Place the six strips of apple wood smoked bacon on the tomatoes and top with the second slice of toast.

Cracked Pepper Balsamic Mayo

1 cup mayonnaise
1 oz. freshly cracked black pepper
Balsamic vinegar to taste

Mix the mayo, cracked pepper and balsamic vinegar together. The homemade spread is made fresh daily at Corner Bakery Cafe.

Bruschetta Tomato Salad

1 oz baby arugula
3 oz diced roma and cherry tomatoes marinated in lemon garlic dressing* and fresh basil
Parmesan cheese

Create a bed of arugula on the plate. Layer the diced tomatoes on top of the arugula and drizzle with marinade. Sprinkle with Parmesan cheese.

*available at grocery stores

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