The Wayback Machine: BKT (Bacon, Kale Chip and Tomato Sandwiches)

Serves: 1


3-4 slices bacon per sandwich

4-5 leaves of kale per sandwich (depending on the size and type)

Extra virgin olive oil


Tomatoes (about a tomato per sandwich, depending on the size)


For the bacon, spread strips over a couple thicknesses of paper towel spread over a microwave-safe plate. It takes about 3 minutes on high per slice, so it isn't really a timesaver, but you get delicious crispy, fully-rendered bacon.

For the kale, simply fold leaves in half and remove stems. Place leaves in a bowl, drizzle with olive oil, and rub leaves until thoroughly coated. Spread leaves on a microwave-safe plate in a single layer.

We alternated bacon with kale in the microwave, three minutes on high each time. I find that the kale is faster and crispier if you cook it in the microwave until it wilts, and then finish it in your toaster oven.

Thinly slice tomatoes. Slice and toast bread. You can put mayo or avocado on the bread, but it's less necessary than with a BLT because of the oil on the kale chips.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Tuscan Kale

Recipe and photo by Michele Hays.