Sunday, January 17, 2010

California BLTs - week 3 of 52

This week I tried the California BLT sandwich from the Barefoot Contessa's cookbook I picked up on vacation - for the record, this may be one the best sandwiches I've EVER had anywhere. Period. I like BLTs but the avocado takes it to the next level! Bon app├ętit!

California BLT Sandwiches - makes 2



• 6 thick-cut slices smoked bacon
• 4 slices good white bread, cut 1/2-inch thick
• 4 tablespoons good mayonnaise
• 4 to 8 tender green lettuce leaves, washed and spun very dry
• 1 ripe Hass avocado
• 1/2 lemon, juiced
• 1 large ripe tomato, sliced 1/2-inch thick
• salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside. (You can also cook as directed on the package).

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches.

Cut in half and serve. Makes 2 sandwiches.

1 comment:

  1. Avocado and bacon love each other! Also a good combo on pizza. yummy!