Provolone cheese. Yep, you read that right.
Simple. Using a small non-stick fry pan, place a slice of provolone cheese in the pan. (Smoked provolone is even better.) On low heat, fry the cheese slowly. I know it looks like you're going to have a big mess to clean out of that pan, but you gotta trust me here.
With a non-stick spatula, gently lift the edges of the cheese as it cooks. When you can insert the spatula all the way under the cheese, it's cooked enough on that side to flip it over.
Cook the other side, pressing with the spatula occasionally to force the oils out of it and keep it flat. When it is very brown and very crispy, lift it out and lay it between paper towels to soak up any remaining oil.
Now it's ready to use in your BLT. It has the same consistency as bacon and the smokey flavor will fool your taste buds too.
Source: Some cooking show I can't recall anymore.
By ~gloria from western NY
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I used to cook green beans with bacon. Recently though, my husband's doctor suggested we cut back on this kind of processed meat. But we LOVE the flavor of foods cooked with bacon.
