Following is my simple version of an Avocado BLT which I've been making for many years (way before the current wave of recipes for it). But how you stack this sandwich is critical to its fabulous taste. You want the bacon to impart its salty flavor between the avocado and tomato!
I typically enjoy this sandwich for brunch. Whether you have it for brunch, lunch, dinner or in between, you'll find it delicious anytime!
Oh, if you wondered what happened to those tomatoes from my last blog, well....
How to Stack This Avocado BLT*
1. Toast two slices of a hearty, whole-grain bread (I like a 9 or 12-grain).
2. Spread mayo on each slice of the toasted bread (I use a reduced fat).
3. Place a large green salad leaf on one slice of the bread.
4. Place a couple of slices of tomato on top of the salad leaf. Add salt and fresh ground black pepper.
5. Add a couple of slices of cooked bacon (I use an extra-lean turkey bacon; if you like, there is a low-fat pork bacon.)
6. Add one-half of a ripe avocado,** sliced lengthwise. Sprinkle with salt.
7. Top with the other slice of toasted bread.
**An avocado is ripe when slightly soft to the touch.
And here's a great way to use the other half of that avocado:
I used mozzarella cheese with the avocado in this omelette, but I always use whatever is on hand: Swiss, Colby, Cheddar, etc.
If you're not quite ready to use the other half of your avocado, I recently discovered this neat gadget which helps retard browning. You strap the avocado in it like a baby in a car seat and place in the refrigerator. Be sure to cut the avocado evenly, since the idea is to keep the avocado from being exposed to air, and place it in its little seat with the seed intact (there's an indentation for the seed); a similar gadget is also made for apples:
My "Butter Dish"