GUACAMOLE BLT
A classic BLT is augmented with fresh focaccia, mashed avocado and mayonnaise. Intensely-flavored oven-dried tomatoes replace juicy beefsteak slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place bacon in a single layer in two 11-by-17-inch rimmed baking sheets. Cook in the oven until browned and crisp, turning over halfway through cooking time, 15 to 20 minutes. You may need to drain off some of the fat about halfway through cooking time. Transfer bacon to a paper-towel-lined pan to drain; discard fat.
- Place avocadoes in a bowl with lime juice, and mash with a fork until chunky but spreadable.
- Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, if desired, and top sandwich. Cut into 12 squares, and serve.
BLT GUACAMOLE
I found this recipe in the April/May 2013 Publix Family Style magazine. As these recipes are only found in these magazines, I decided to add them to Just A Pinch so they are available to everyone! The picture is from the magazine.
Provided by Julie Madawi
Categories Meat Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Place all ingredients except tomatoes in a medium bowl; combine with a fork until the texture is semismooth. Stir in tomatoes, Serve immediately.
- 2. Delicious!
BLT GUACAMOLE DIP
Make guac even better than it already is with our BLT Guacamole Dip recipe. BLT Guacamole Dip is inspired by the classic sandwich, goes great with tortilla chips and is sure to be a big hit with all your guests.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 40 servings, 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Bake bacon on rimmed baking sheet 20 to 25 min. or until crisp.
- Meanwhile, mash avocados and garlic in medium bowl until smooth. Stir in onions, 1/3 cup lemon juice, jalapeño peppers and garlic. Spoon into large serving bowl.
- Whisk remaining lemon juice, olive oil and black pepper in large bowl until blended. Add arugula and tomatoes; toss to coat. Spoon over guacamole. Drain and crumble bacon; sprinkle over dip.
Nutrition Facts : Calories 40, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 1 g
BLT WITH SPICY GUACAMOLE
From "Breakfasts" by Jacque Malouf. I copied this from a friend's book for safe keeping. Sounds great.
Provided by Oolala
Categories Breakfast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the guacamole, peel the avocado and place the flesh in a bowl.
- Lightly mash with fork.
- Add remaining ingredients to taste and mix well. *Use food processor if you want a smoother guacamole.
- Cover and set aside.
- For the BLT, place a large skillet over medium-high heat and add a small amount of oil to the skillet.
- Add the bacon and cook for 2-3 minutes on each side or until crispy, then drain on paper towels.
- Spread each halve of the rolls with guacamole, followed by 2 slices of bacon, tomato slices and finish with a handful of arugula leaves and top of roll.
- Serve while bacon is still warm.
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- Turn your broiler on high. Cut baguettes in half lengthwise, but do not cut all the way through. Split open and place on a baking sheet. Place the baking sheet under the broiler and toast the baguettes for about 1 min or until lightly toasted.
- In a small bowl mash the avocado. Add tomatoes, green onions, and the lime juice and mix well. Season with salt and pepper to taste.
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- To assemble the sandwiches, spread half of the guacamole onto each baguette. Next layer with half of the lettuce on each, chicken bacon, tomatoes, radishes, green onions, half the pancetta and drizzle with lime juice.
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