BLG Sandwich

Printable Version

As we stress so often in this space, we have nothing against traditional versions of dishes, such as the universally loved BLT. In this case, the natural perfection of bacon and avocado together, mostly in salads up till now, convinces us this “new” sandwich is a marriage made in some Tex-Mex version of heaven.   

1 ripe avocado
1 Roma tomato, chopped
1 small onion, diced
1 tablespoon chopped cilantro leaves
Juice of 1-2 limes
¼ cup Fischer & Wieser’s Salsa a la Charra 
1 teaspoon garlic powder
½ teaspoon lemon pepper
Salt and black pepper
12 slices thick-cut bacon
1 teaspoon extra-virgin olive oil
Salt and black pepper
8 slices whole-wheat bread for toasting
Leaves of romaine lettuce

Open the avocado, remove the pit and cut the soft interior in chunks. Prepare the guacamole in a bowl by combining the avocado chunks with the tomato and onion. Add the cilantro and squeeze the lime over the job, deciding how citrusy you prefer guacamole to be. Stir in the salsa and season with the remaining ingredients. Cook the bacon in the olive oil until crisp, seasoning with salt and pepper, then drain on pap0er towels.  Toast the bread in batches in a toaster or all together under the broiler. Generously divide the guacamole over four toast slices, then top with the bacon (3 slices per sandwich) and the lettuce. Top with the remaining 4 slices of toast. Serve immediately. Serves 4.

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