Emerils Kicked-Up B.L.T. Sandwiches with Avocado and Chipotle Mayonnaise (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 thick slices brioche bread, toasted |
chipotle mayonnaise, recipe follows |
16 slices thick cut bacon, cooked |
12 leaves red leaf lettuce, washed |
16 thin slices ripe tomato |
1 avocado, sliced |
1/2 cup plus 2 tablespoons mayonnaise |
1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons) |
2 teaspoons adobo sauce |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
1/8 teaspoon dried crushed oregano |
1 lemon, juiced |
Directions:
1. On a clean work surface lay out the toasted bread slices and spread 1 side of each slice with 1 1/2 tablespoons of the Chipotle Mayonnaise (or less to taste.) Build the sandwiches by placing 4 slices of bacon, 3 lettuce leaves, 4 slices of tomato and 1/4 of the avocado slices onto the spread side of 4 of the bread slices. Top with the remaining slices of bread, spread sides down, and press downward slightly before slicing each sandwich in half.
2. Chipotle Mayonnaise:
3. Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to use or serve.
4. Yield: about 3/4 cup
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