Preheat the grill element in your oven.
Lay the rashers onto a roasting rack and place under the grill until crispy on both sides (turning once). Cut into bite size pieces and set aside.
Cut the pita bread in half and then cut each half into quarters creating thin triangles. Arrange onto a baking tray, season and drizzle with olive oil. Pop under to grill to lightly toast them – keep a watchful eye!
In a salad bowl, toss the bacon, cos lettuce, tomatoes, onion (cut thinly) and pita toasts together. Drizzle lightly with extra virgin olive oil and season with salt and pepper.
Serve with creamy mayo.
To see a mouth-watering gallery of the BLT sandwich, click here
Reprinted with permission of Bits of Carey. To see more
recipes, click here.