This meal is late summer on a plate. It features mashed avocado instead of mayonnaise as the creamy element in an otherwise classic BLT. This meal was also featured in 2019.
Ingredients
Servings:
4
Metric
Avocado BLT Sandwich:
Tomatoes, medium - 2, sliced
(heirloom preferable)
Lettuce, romaine - 4 leaves, torn
Avocados - 1, mashed
Lemon juice - 1/2 tsp
Foil - for baking
Bacon - 12 strips
Sandwich bread - 8 slices
Honey Dijon Green Beans:
Green beans - 1 lb, trimmed
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 1/2 tsp
(use large grain / stone ground if you have it)
Line a sheet pan with foil and add bacon in a single layer. Cook bacon in oven until golden brown and crisp, 12 to 15 minutes. Pour off extra bacon grease during cooking if needed (to prevent bacon from being submerged in oil).
While bacon is cooking, place green beans in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes.
Toss green beans with vinaigrette. Season with some salt and pepper.
Toast bread.
Assemble sandwiches by spreading mashed avocado on half the bread slices. Top with tomatoes, lettuce, bacon, and remaining slices of bread. Serve with green beans on the side and enjoy!