Wednesday, January 12, 2011

Taken from

BLT with Avocado and Pink Chili Mayo

  • Prep Time: 
    25 mins
  • Total Time:
    40 mins

    • 12 slices applewood smoked bacon, thick cut
    • 1 sourdough boule, cut into 3/4-inch thick slices
    • 2 ripe avocadoes, halved and sliced
    • 4-6 butter head lettuce leaves
    • 1 ripe beefsteak tomato, 1/2-inch thick slices
    • 1 teaspoon kosher salt
    • 10-12 turns of freshly ground black pepper
    • 3/4 cup mayonnaise
    • 1 teaspoon lemon juice
    • 2 tablespoons sriracha
    • pinch kosher salt


Preheat oven to 400 degrees F. Place bacon slices out in a single flat layer on a roasting tray and place in the oven. Cook for 17-18 minutes until bacon is crispy. Remove to a paper towel lined plate to drain.
Toast the 8 slices of bread until golden and just crispy.
Prepare mayo by combining mayonnaise, lemon juice, sriracha and salt in a mixing bowl and stir well.
To assemble sandwiches lay bread out on a cutting board olive oil side up and smear both pieces with pink chili mayo. Top one piece of bread with lettuce, avocado slices and tomato. Season with salt and pepper then top with crispy bacon. Top with the other piece of bread, mayonnaise-side down. Slice in half and serve.

about this recipe

A BLT is one of life's simple pleasures, thanks to a perfect combination of flavors and textures -- cool fresh lettuce, juicy sweet tomatoes, crisp salty bacon, and rich mayonnaise. It's hard to imagine any improvements. But somehow Gail has managed to do just that with the addition of silky avocado and a little kick of chile heat.

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