Bacon, Lettuce, Avocado, and Tomato Sandwich (BLAT)
Prep time: 15 minutes Cook time: 15 minutes
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INGREDIENTS
- 6 strips Central Market Cherry wood Smoked bacon
- 1 pint HEB Zeema Tomatoes, sliced in half.
- 1 ea. avocado, sliced (core removed)
- 4 ea. HEB Living Butter Lettuce Leaves
- ½ cup sour cream
- 4 slices HEB Bare Bread -Crustless white
- 1 tbsp. ea. chopped fresh cilantro and minced fresh shallot
- 2 oz HEB Butter, melted.
1. In a large sauté pan over med heat cut your bacon strips in half (to make them sandwich size) and cook in the pan until just crispy. Remove bacon to a paper towel to drain excess fat, allow to cool. In a small bowl whisk the sour cream, shallots and cilantro together and season to taste (set aside to allow flavors to meld).
2. In the same pan discard the bacon grease, reserving only 1 tbsp. of the bacon grease to sauté your tomatoes in. Sauté tomatoes in the bacon fat and add a pinch of salt and pepper, move them around until they are soft and any liquid in the pan is reduced almost completely. Set aside and allow to cool.
3. In a non-stick skillet set over med heat melt the butter and toast the bread in the butter until each piece is just browned and lightly toasted. (Add more butter if needed to toast all pieces)
4. Build your sandwiches by spreading the cilantro sour cream on the bottom of each piece of bread, then layer with the lettuce leaf, a few slices of avocado, the cooked and cooled tomatoes and finally the bacon slices. Add more dressing to the top if you like, then slice and eat immediately.
