by The BLT is a classic that is improved with the addition of Avocado, and my version kicks it up with some heat. This recipe makes two sandwiches.
Ingredients
4 Slices of Bread (Dealer’s Choice)
6 to 8 Slices of Bacon
1 Medium Tomato, Diced
1 Medium Avocado, Diced
2 Lettuce Leaves (Whole or Diced)
1 Jalapeno or Serrano, Diced
2 to 4 Tablespoons Zaaschila Salsa Guacamole & Habanero (or Other Creamy Green Sauce)
Directions
Cook the bacon until crispy, usually about eight to ten minutes (turning multiple times) depending on the thickness of the bacon. Place the cooked slices of bacon on a plate with paper towels to soak up the excess fat. Three slices per sandwich is an ample portion, but if you want it really bacony you can go with four. Turkey bacon works fine unless you consider that pork substitute to be sacrilege.
Toast the four slices of bread while cooking the bacon. I usually use wheat or multi-grain bread to make the sandwich a little be more healthy, but choose the bread you prefer and that will hold the sandwich together.
Spread one to two tablespoons of the Zaaschila sauce on two slices of bread. Cut the avocado into two halves separating it at the seed. Plunk the blade of the knife into that seed, twist, and pull it out. While the avocado is still in the skin make slices cross-wise and length-wise, about a quarter of an inch. Scoop out the avocado from one half to one of the slices of bread and repeat with the other slice.
Layer on the jalapeno or serrano, half on each slice. Then do the same with the tomato. (Dicing up these veggies like this makes them less likely to slide off the sandwich after you take one bight.) Break up each piece of bacon into thirds and layer those on top of the veggies. Cover with the lettuce and the second slice of bread, cut on the diagonal, and your spicy BLA&T is ready to eat!
I consider a BLT (and its many varieties) one of the few sandwiches in which mayonnaise is acceptable as a condiment. (BUT DON’T PUT MAYONNAISE ON A HAMBURGER!!!) I’m usually a mustard guy, but mayo works really well with this particular sandwich. If you can’t do your BLT without mayo, then spread some on the bread to start and then add just one tablespoon of the sauce (two would be an overload). Or mix the sauce with mayo to make a spicy aioli that might go good on other sandwiches as well (perhaps a po boy). You can read more about Zaaschila Salsa Guacamole & Habanero here.
