Open-Faced Chipotle BLTs

I've been enjoying different twists on BLTs this summer. I had some extra French bread and some extra chipotle chiles I needed to use up, so this was the perfect way to use those extra ingredients. My boys really liked these mildly spicy sandwiches.

Ingredients:
10 slices French Bread (1 inch thick)
Olive Oil Spray
Cumin
Chile Powder
10 slices center cut bacon
1/3 c low fat mayo
1/4 c salsa
1chipotle chili in adobo sauce
5 slices Reduced Fat Sargento Pepper Jack Cheese
Chopped romaine lettuce
1 Tomato, chopped

Directions:
Preheat oven to 350 degrees.

Place French bread slices on a baking sheet sprayed with olive oil spray. Spray the top of the bread slices with olive oil. Sprinkle each slice with chili powder and cumin.

In a blender, mix the mayonnaise, salsa and chipotle pepper until well combined. Spread the sauce on top of each of the bread slices.

Cut the cheese slices in half, and place half a slice on each piece of bread. Toast in the oven about 5 minutes or until the cheese is melted.

While the bread is in the oven, place the bacon slices in a glass baking dish lined with paper towels, and microwave 3-4 minutes or until bacon is cooked to desired doneness. Cut the slices in halves.

Remove bread from oven and top each slice with two bacon halves, chopped lettuce, and chopped tomatoes.



Makes 5 servings of two slices each.