AVOCADO BACON HEIRLOOM TOMATO and CUCUMBER SANDWICH |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 9 |
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A wonderful BLT Sandwich made with fresh garden vegetables, crisp Pepper Bacon, Maui Onion and topped with sliced Hass Avocado. Ingredients:
1 tablespoon ground black pepper |
8 slices thick slab bacon (about 1/2 lb.) |
1/2 cup hellmann's mayonnaise |
1 dash fine sea salt |
1 dash white pepper |
1 teaspoon lemon thyme (minced) |
1 teaspoon parsley (minced) |
1 teaspoon dill (minced) |
8 slices multigrain bread (toasted) |
8 leaves romaine lettuce |
2 heirloom tomatoes (brandy wine, sliced 1/4-inch thick ) |
2 english seedless cucumbers (peeled, sliced 1/4-inch thick) |
4 slices maui onions (sliced thin) |
1 hass avocado (sliced thin) |
2 cups large-curd cottage cheese |
24 dill pickle slices (dill chips) |
Directions:
1. Sprinkle black pepper over bacon and cook bacon crisp. Place on a paper towels.
2. In a bowl wisk together mayonnaise, salt, white pepper and fine fresh herbs.
3. Toast bread and spread 1-tablespoon Herbal mayonnaise on each slice.
4. Layer lettuce, tomatoes, bacon, cucumbers, Maui onions, avocado and lettuce.
5. Slice sandwich in half and place on a plate. Garnish sandwich plates with 1/4 cup cottage and dill pickle chips.
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