In terms of flavor and texture, it's hard to beat a bacon, lettuce and tomato sandwich. Trouble is, it's not exactly filling.
I've always thought of the BLT as an air sandwich; it packs plenty of calories but demonstrates very little staying power. So here I've rejiggered the traditional recipe in ways that slim it down and bulk it up.
The best news, to start, is that a little bacon goes a long way. I've used just a slice per sandwich. Meanwhile, I've amped up the protein with breaded tilapia. Tilapia has a mild flavor with a firm texture, which keeps it from falling apart.
The tilapia is coated in flour that has been seasoned with smoked paprika. The crunchiness comes in when the fish is dipped in egg whites and coated in panko bread crumbs. The fish then is sauteed in a skillet and finished in the oven, a process requiring less oil than if it was cooked from start to finish on the stove.
I've flavored the mayo with lemon and fresh basil.
The standard lettuce of choice for a BLT is romaine, which I like for its crunch. Finally, I've sliced the pita pockets horizontally to form two thin rounds. This helps to reduce the usual amount of bread in a BLT.