Dinner on Deadline

If you're looking for a different spin on BLT, hold the mayo and think sweet and crunchy.

Since apple season is under way, this BLT gets a crunch from crisp apple slices. And the juicy slice of tomato on a BLT pairs well with the apples.

Makes 4 sandwiches

For cider aioli

2 cups cider

1 to 11/2 cups sour cream or creme fraiche (You will have leftover aioli, which also can be served with fried or roasted chicken.)

For the sandwiches

8 slices favorite bread, toasted

1 small head romaine or bibb lettuce, cleaned and separated

8 strips bacon, cooked to desired crispness

2 cups thinly sliced apples

1 large tomato, cut into 1/4-inch slices

1. To make the cider aioli: In a medium saucepan over high heat, bring the cider to a boil. Reduce until it reaches a syrupy stage, about 15 to 20 minutes. You should have about 1/4 cup or so. Let cool.

2. In a bowl, whisk the cider reduction with the sour cream. Set aside until ready to use.

3. To make the sandwiches: Spread 1 tablespoon of the cider aioli over each slice of bread. Layer the sandwiches, starting with one leaf of lettuce, then 2 strips of bacon, apple slices, and a tomato slice. Top with another leaf of lettuce if desired. Top with the remaining toast slice, cut in half diagonally, and serve.

Note: You may refrigerate the aioli, covered, up to a week. It's great served over desserts or fresh fruit.

Per serving: 287 calories (33 percent from fat), 11 g fat (4 g saturated fat), 38 g carbohydrates, 13 g protein, 682 mg sodium, 25 mg cholesterol, 5 g fiber.