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Avocado adds a fresh twist to BLT

March 04, 2011|Scott Anderson | Culinary Passion

This sandwich is born of the need for more flavor and fun when creating artisanal sandwiches for a menu.

I like the freshness and flavor of fresh avocado along with utilizing microgreens or fresh Mesclun mix whenever possible.  

To build this mile-high sandwich I use applewood smoked bacon, fresh avocado, sliced tomatoes, Mesclun lettuce with chipotle mayonnaise on 100-percent whole-grain bread.

It's simple to make and easy to put together and deliciously warm on a cold day.



— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.




Avocado meets BLT

6 slices apple wood smoked bacon
1/2 California avocado sliced thin
4 slices tomato
1 cup Mesclun mix
2 1/2 tablespoons Chipotle mayonnaise
3 slices 100-percent whole-grain bread, lightly toasted


Lay out the bread and spread equal parts of the mayonnaise on each slice.

Beginning with one piece of bread, add avocado, bacon, sliced tomato and Mesclun mix, in that order. Add a piece of bread. Repeat layering and add last piece of bread.

 Use a frill pick to hold together. Slice to serve.

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