Photo: Avocado BLTs Recipe
Ingredients
- 1/2 pound bacon slices
- 4 plum tomatoes, halved lengthwise
- Kosher salt
- 1 whole-wheat baguette, cut into 4 pieces and split open
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic
- Freshly ground pepper
- 2 avocados, halved, pitted and thinly sliced
- 1 cup frisee or other salad greens
Directions
Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.
Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.
Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.
Per serving: Calories 540; Total Fat 39 grams; Saturated 7 grams; Protein 15 grams; Total Carbohydrate 37 grams; Fiber 11 grams; Cholesterol 21 milligrams; Sodium 742 milligrams;
Photograph by Antonis Achilleos
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By Chef #1201583
Fort Worth, TX
on September 03, 2011
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Instead of bread, wrap it in a tortilla, it makes it a lot easier to eat.
By TiCruz
on August 16, 2011
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My suggestion is to make the avocado like a spread and put it on the bread. Example mash it up by hand, in a food processor something like that could help with the taming of the sandwhich not having everything go all over the place
By WxWoman
on August 07, 2011
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Great flavor. I just wish there was a better way to keep all the goodness inside the bread better. Otherwise, I love this sandwich it is just right and not over filling!
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