When it comes to making BLTs, I like to think of it as building layers of flavor that meld together well. And while some would disagree, it’s not all about the bacon.
A BLT, in my mind, is about the sum of its parts. It’s also about vine-ripened tomatoes, sprinkled with a little salt and pepper.
The type of lettuce you use is important, too. Maybe you are seeking the crunch of iceberg or the softness of butter lettuce or the bite of bitter greens.
Want to add a little heat or spice, a few slices of red onion will do. Cheese on a BLT? You bet. A soft cheese such as the fresh mozzarella slices in this Avocado BLT provides just the right texture. Speaking of avocado, you can add slices or mash it, sprinkle with some salt and spread it as you would mayonnaise.
And the bread? Think outside of the bread box and choose the roasted garlic bread in this recipe or a ciabatta or a sweet brioche.
Avocado BLT with fresh mozzarella
8slices (1/2 inch or about 1/2 ounce) roasted garlic bread or other favorite bread
2tablespoons butter, softened
1cup mixed salad greens
Red onion slices, optional
1large tomato, sliced
8slices cooked thick bacon (see note)
8ounces fresh mozzarella cheese, cut into ¼-inch slices
1large ripe avocado, halved, pitted and sliced
Salt and pepper to taste
1/4cup cilantro leaves, optional
Have ready a panini maker, George Foreman-type grill or a skillet.
For each sandwich, butter one side of each slice of bread. Build your sandwich starting out with one slice of the bread, butter side down. Place a layer of salad greens; red onion slices, if using; tomato slices; 2 slices cooked bacon; 2 slices mozzarella and several slices of avocado. Sprinkle the avocado with salt and pepper to taste and 1 tablespoon cilantro leaves. Top with another slice of bread, butter side up.
Place in the panini maker or grill and follow manufacturer’s instruction for cooking. Or place in the skillet and cook until golden brown on one side, turn over and cook on the other side.
Serve these sandwiches immediately or wrap and refrigerate until ready to serve or pack for traveling.
Cook’s note: I like to cook bacon in the oven, sprinkled with brown sugar for a real treat. Preheat the oven to 375 degrees. Line a sided baking sheet with foil and place a rack on top – this allows the fat to drip away. Place the bacon slices on the rack and sprinkle with a couple tablespoons brown sugar. Bake about 20 minutes or until the bacon is cooked through and crisp. Or you can place the slices directly on the foil, which makes cleaning up easier. When cooked through, transfer the slices to a paper towel and pat the grease off.
Preparation time: 15 minutes. Total time: 30 minutes.
Makes 4 servings.
From and tested by Susan M. Selasky for the Free Press Test Kitchen.
421 calories (69 percent from fat), 32 g fat (13 g saturated fat), 19 g carbohydrates, 16 g protein, 472 mg sodium, 63 mg cholesterol, 4 g fiber.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
