Gail Simmons' Avocado BLT With Pink Chili Mayo

Avocado BLT with Pink Chili Mayo

 Serves 4

Sandwich ingredients:  

8-12 slices applewood smoked bacon, thick cut

1 sourdough boule, cut into 8 3/4-inch thick slices

1/4 cup extra virgin olive oil

2 ripe avocadoes, halved and thinly sliced

4-6 bib or romaine lettuce leaves

1-2 ripe beefsteak tomatoes, cut into 8 1/2-inch thick slices

1 teaspoon kosher salt

10-12 turns of freshly ground black pepper


Pink Chili Mayo:

3/4 cup mayonnaise

1 teaspoon fresh lemon juice

2 tablespoons sriracha chili sauce

pinch kosher salt


Preheat oven to 400 degrees Fahrenheit.  Spread bacon slices in a single flat layer on a roasting tray and place in the oven.  Cook until bacon is golden and crispy, about 15 minutes.  Remove to a paper towel-lined plate.

Place bread slices on a sheet tray and brush each with olive oil. Toast in oven until lightly golden, about 4 minutes

In a small bowl, whisk together mayonnaise, lemon juice, sriracha and salt.

Assemble sandwiches: lay toast on a cutting board olive oil side up and spread all with pink chili mayo.  Divide lettuce, avocado slices and tomato between 4 pieces of bread.  Season with salt and pepper then top with crispy bacon.  Top each with the remaining 4 slices of bread, mayo-side down. Slice sandwiches in half to serve.


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