Ingredients with Measurements:
- 8 slices of bacon
- 4 slices of bread
- 4 lettuce leaves
- 2 medium tomatoes, sliced
- 1 avocado, mashed
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the bacon slices on it. Bake for 15-20 minutes or until crispy. Remove from the oven and set aside.
2. Toast the bread slices in a toaster or on a grill until golden brown.
3. In a small bowl, mix together the mashed avocado, mayonnaise, garlic powder, salt, and pepper until well combined.
4. To assemble the sandwich, spread the avocado mayo on one side of each bread slice.
5. Place a lettuce leaf on one slice of bread, followed by a few slices of tomato and two slices of bacon. Top with the other slice of bread.
6. Repeat with the remaining ingredients to make three more sandwiches.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 sandwiches
Nutritional information:
Calories: 415
Fat: 29g
Carbohydrates: 23g
Protein: 14g
Sodium: 690mg
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon for a healthier option.
- You can use gluten-free bread if you are gluten intolerant.
- You can use Greek yogurt instead of mayonnaise for a healthier option.
Variations:
- You can add sliced avocado to the sandwich for extra creaminess.
- You can add a fried egg to the sandwich for extra protein.
- You can use different types of bread such as sourdough or whole wheat.
Tips and tricks:
- Make sure to mash the avocado well to ensure a smooth and creamy mayo.
- You can make the avocado mayo ahead of time and store it in the fridge for up to 3 days.
- You can cook the bacon in a pan on the stovetop if you prefer.
Storage instructions:
Store the leftover sandwich in an airtight container in the fridge for up to 2 days.
Reheating instructions:
Reheat the sandwich in the microwave for 30-60 seconds or until warmed through.
Presentation ideas:
Cut the sandwich in half diagonally and serve on a plate with a side of potato chips or sweet potato fries.
Garnishes:
Garnish the sandwich with a sprig of fresh parsley or cilantro.
Pairings:
Pair the sandwich with a side of coleslaw or a cup of soup.
Suggested side dishes:
Potato chips, sweet potato fries, coleslaw, soup.
Troubleshooting advice:
If the avocado mayo is too thick, add a tablespoon of water to thin it out.
Food safety advice:
Make sure to cook the bacon until crispy to ensure it is fully cooked.
Food history:
The BLT sandwich originated in the early 1900s and became popular in the United States during World War II.
Flavor profiles:
The sandwich is savory, salty, and creamy with a hint of garlic.
Serving suggestions:
Serve the sandwich for lunch or as a light dinner.
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