|Bacon, Avocado & Tomato Sandwich served Open Faced|
Mike has a weird thing about lettuce on sandwiches. I say, "It makes it crunchy and fresh." He doesn't get it. So, I've revised the classic BLT to please his particular palette. The result? A BAT : Bacon, Avocado & Tomato Sandwich. I have to admit, it has knocked the BLT off of the top of the sandwich list - even for me.
Crispy Bacon : I cook bacon by baking it in the oven at 325 degrees for 15-20 minutes. It works great if you cook them on a baking rack on a baking sheet, so the fat can drain. If you don't have a baking rack (like me), I tilt the pan to drain the fat from the bacon while it cools.
A ripe avocado. After pitting the avocado, I slice it with a knife, then scoop it out with a spoon.
These are great tomatoes. You can always tell it will be a great tasting tomato when there is variegated flesh inside the tomato - instead of the 'wagon wheel' looking tomato that we see from commercial tomatoes. The wagon wheel was hybridized into the tomatoes to make them less fragile during shipping, however, the result is a watery tomato with less flavor. Most locally or homegrown tomatoes and heirloom tomatoes do not have the wagon wheel flesh.
We used Italian bread, mayonnaise made with olive oil along with plenty of sea salt and fresh cracked pepper.
I assembled three sandwiches - 1 for me, 2 for Mike. Spread each slice with mayonnaise.
Start with the bacon.
Then tomatoes. Salt & Pepper the tomatoes.
Follow with the slices of avocados.
Final product. Creamy avocado, sweet juicy tomatoes, and crispy salty bacon. This is the best lunch! I like to serve sandwiches like these with a creamy asparagus or potato soup. There is something about the creamy soup that is so great with the crispy bacon.