Fagan Eats Paleo Recipe: Paleo BLT Pita

Summertime reminds me of fresh, juicy and red ripe tomatoes from back home in Pennsylvania. And there's no better way to enjoy the seasonal bounty than a BLT sandwich.  

Back in Pennsylvania, I used to eat fresh tomatoes all the time.  Tomatoes were everywhere.  My grandma tended to her own tomato garden and had plenty to spare.  But you could also buy them from Amish farmers at roadside stands. 

There's nothing like a fresh, summer tomato grown right in your own town.  I'd just slice them and salt them.  Or, I'd make fried tomato sandwiches.  Of course, I'd make BLT sandwiches too.  

Since summertime reminds me of tomatoes and sandwiches, I set to work to create a Paleo-friendly BLT sandwich using Otto's Cassava Flour. I'm still getting used to working with this new Paleo-friendly flour, but it certainly is nice to have a new alternative.  

Guys, this pita sandwich is so simple and so good! Bacon.  Yum.  Pita.  Yum.  Fresh tomatoes.  Yum! I hope you all enjoy. <3 --J   

Paleo BLT Pita

by Jamie Miller

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: saute entree sandwich ancestral gluten-free paleo primal soy-free bacon avocado American fall spring summer winter

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Ingredients (4 to 5 pitas)

For the Pita

• 1 1/2 cups Ottos Cassava Flour, plus extra for rolling out the pitas
• 1/4 cup of extra virgin olive oil or other Paleo-friendly fat
• 2/3 cup warm water
• 1/2 teaspoon sea salt
• 1 egg

For the BLT

• 8 to 10 pieces of cooked, uncured bacon
• 2 to 3 tablespoons of Paleo Mayo
• 3 to 4 medium-sized organic Roma tomatoes
• 1 medium avocado, sliced
• 2 cups of organic arugula

Instructions

For the Pita

Add all the ingredients in a mixing bowl and knead until ingredients are well combined into a dough.

Separate the dough into four or five, 2 to 2 1/2 inch balls.

Flour surface well with cassava flour.

Roll out with a rolling pin into a round shape, as thin as you can make it without breaking. 

Continue rolling until all four or five pitas are rolled out.

In a large pan over medium heat, cook pitas on one side for four minutes, then flip over, and heat for another four minutes. Repeat until all are cooked.

Set aside.

For the BLT
To assemble the BLT, spread about 1/2 tablespoon of mayo on each pita, add two pieces of bacon, and a few slices of tomato, 1/4 sliced avocado, and about 1/2 cup of arugula.

Repeat with remaining ingredients.

Enjoy!

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