BLT WITH AVOCADO & SPICY SAUCE
Oh, the spread on this sandwich is bursting with flavors! The cilantro and serrano chili are a great combination with a kick. Avocado adds a nice creaminess to the BLT. A great summertime sandwich!
Provided by veronica morales
Categories Sandwiches
Time 50m
Number Of Ingredients 14
Steps:
- 1. While bacon is frying, slice vegetables for sandwich and set aside. Move bacon to paper towels to drain when crispy.
- 2. Place bread in toaster & mix mayonnaise with seasonings, stir well.
- 3. Dress & build sandwich, enjoy!
SPICY AVOCADO SAUCE
A fresh and delicious sauce. Perfect with Mexican flautas, fried tacos, or plain corn chips.
Provided by gem
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 4.8 g, Fat 5.2 g, Fiber 2.9 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 3.5 mg, Sugar 1.5 g
LOADED AVOCADO BLT
My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. -Lori Grant, Kingsport, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Mash avocado with a fork; stir in mayonnaise and lemon juice. Gently stir in cheese., Spread over toasts. Top 2 of the slices with spinach, tomato, bacon and remaining slices of toast.
Nutrition Facts : Calories 420 calories, Fat 29g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 921mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein.
AVOCADO BLT, FRITES WITH MALT VINEGAR DIPPING SAUCE AND AVOCADO PUDDING
Provided by Roger Mooking
Time 3h
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the herb oil: Put the rosemary, thyme, 2 tablespoons oil, and garlic in a mortar and pestle. Grind until the herbs form a paste consistency. Put in a bowl, add the remaining 2 tablespoons oil, season with salt and pepper, stir to incorporate and set aside.
- For the avocado BLT: Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and put a cooling rack on top.
- Put the bacon on the cooling rack and cook in the oven until crisp, approximately 20 minutes, remove and set aside to cool.
- Put the bread slices on a tray, brush with herb oil and put in the oven until lightly toasted.
- To assemble: Put the avocado slices on the bread, smash with a fork, season with salt and pepper.
- Put 3 slices tomato over the smashed avocado and season with salt and pepper, follow with 4 slices bacon and finish with lettuce. Top with the remaining bread and cut in half.
- For the malt vinegar dipping sauce: Put the shallot, garlic, bay leaves, sugar, pepper, salt, and malt vinegar in a bowl, then stir and set aside.
- For the frites: Cut potatoes in equal-size sticks, approximately 1/4-inch wide. Put the potatoes in a large bowl, soak in cold water for a minimum of 30 minutes, maximum 24 hours.
- Heat the vegetable oil in a deep fryer or heavy-bottomed large pot to 325 degrees F using a deep-fry thermometer to register the temperature. Put a cooling rack on a baking tray.
- Drain the potatoes and dry thoroughly. Divide the potatoes into batches, fry the potatoes until lightly colored. Remove the potatoes and put on a cooling rack. Repeat with the remaining potatoes.
- Raise the heat of the vegetable oil to 375 degrees F and fry the blanched potatoes in batches until golden brown and crisp. Remove the frites from the oil and put in a bowl lined with paper towel, season with salt and continue to fry the remaining potatoes. Serve immediately with the malt vinegar dipping sauce.
- For the avocado pudding: Put 1/4 cup milk in a small bowl, sprinkle the gelatin over and stir to dissolve. Add the remaining milk to a small pot and warm over low heat.
- Pour a small amount of warmed milk into the bowl with the milk and gelatin, stir to incorporate, then pour the mixture back into the pot with the warmed milk.
- Put the avocado, lemon zest, lemon juice, salt, and condensed milk in the blender; add the warmed milk with the gelatin and puree until smooth.
- Divide the mixture evenly into serving cups, put the plastic wrap directly over the surface of the pudding to prevent a skin from forming, refrigerate for approximately 1 hour to set.
AVOCADO BLT SALAD
We love BLT and avocadoes. This recipe is from razzle dazzle recipes. Time doesn't include time for dressing to blend flavors.
Provided by Lavender Lynn
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, combine all dressing ingredients; beat at low speed until smooth.
- Cover and refrigerate for several hours to blend flavors.
- Combine salad ingredients in large bowl.
- Serve with dressing.
BLT WITH AVOCADO SPREAD
Provided by Tracy Gensler
Categories Leafy Green Tomato turkey Vegetable Picnic Quick & Easy Back to School Bacon Healthy Self
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine spread ingredients in a bowl. Mash until smooth and set aside. Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado spread on each slice. Top each with 1/4 of the bacon, lettuce, tomato, and onion. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.
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