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(continued from page 82) When I have an extra moment on weekends, I like to take my BLTs to the next level. With just a few minor adjustments, this classic is transformed into an almost elegant meal that would fit in at any posh sandwich shop. Let’s start with the bread. Substitute tangy sourdough for simple white bread to bump up the yum factor. Toasting the sourdough in the drippings left over from the bacon will reinforce the bacon flavor with each bite. Next, switch out mayonnaise for a citrusy avocado spread. The spread will provide a bright, grassy note while maintaining an unctuous mouth-feel. Instead of using iceberg lettuce, try frisée or arugula. These bitter greens will lend a peppery contrast to the rich bacon and creamy avocado spread. If you don’t like bacon, try substituting in pulled chicken, olive oil roasted eggplant or grilled zucchini slices. My BLT with Avocado Spread is portable gourmet that can be made almost as quickly as a classic BLT.
BLT with Avocado Spread (Serves 1)
Ingredients 1 avocado 2 tablespoons freshly squeezed lime juice 1/2 teaspoon kosher salt (or to taste) Freshly ground black pepper 4 slices bacon 2 slices sourdough bread Several frisée leaves 2 slices tomato
Process Prepare the spread. Cut avocado in half, remove seed and scoop flesh into a small bowl. Add lime juice, salt to taste and add several turns of freshly ground black pepper. Using a fork, mash mixture until all ingredients are well combined. Consistency should be somewhat chunky. Cook the bacon. Add bacon slices to a cold skillet and cook over low heat. Cook bacon, flipping occasionally, until crispy. This method takes a little longer, but will ensure the bacon doesn’t curl up. Transfer bacon to a paper towel-lined plate to drain excess grease. Toast the bread. Increase heat under the skillet to medium. After a few moments, lay sourdough slices down in the bacon grease. Cook bread until golden brown on one side then flip. Once second side is lightly golden, transfer bread to paper towellined plate alongside bacon. Assemble. Spoon avocado spread onto sides of the bread that are lightly golden. Arrange frisée, sliced tomato and cooked bacon on top of one slice of bread. Close sandwich, then cut in half.
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