Blats Bacon Lettuce Avocado Tomato Sandwiches Food

BACON, LETTUCE, AVOCADO AND TOMATO DIP (BLAT)

Bacon, Lettuce, Avocado and Tomato Dip (BLAT) image

A classic dip, guacamole, expands its horizons with the addition of bacon, lettuce and tomato.

Provided by Food Network

Categories appetizer

Time 20m

Yield 52 Servings

Number Of Ingredients 12

Ingredients

3 medium ripe avocados, pitted
½ cup sour cream
½ cup coarsely chopped red onion (about ½ small onion)
5 tablespoons lime juice (about 2 limes)
¼ cup chopped fresh cilantro
½ small jalapeno pepper, seeded and coarsely chopped
¾ teaspoon kosher salt
Dash freshly ground black pepper
1 ½ cups coarsely chopped iceberg lettuce
1 cup seeded and chopped tomato (about 1 large tomato)
4 slices bacon, crisp-cooked, drained and broken into small pieces
Keebler® Town House® Flipsides® Original crackers

Steps:

1. Scoop flesh from avocados. In food processor bowl combine avocado, sour cream, onion, lime juice, cilantro, jalapeno pepper, salt and black pepper. Cover and process until very smooth, stopping to scrape down sides of food processor bowl as needed.
2. Spoon into 4- to 5-cup shallow serving bowl or 9-inch pie plate. Sprinkle with lettuce, tomato and bacon. Serve with Keebler® Town® House® Flipsides® Original crackers.

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH

Bacon, Lettuce, Tomato and Avocado Sandwich image

Provided by Geoffrey Zakarian

Categories main-dish

Time 35m

Yield 2 sandwiches

Number Of Ingredients 11

Ingredients

4 slices beefsteak tomato
1/3 cup bread and butter pickle brine
Kosher salt and freshly ground black pepper
6 slices thick-cut bacon, cut into 6-inch strips
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
2 cloves garlic, grated
1 avocado, sliced
4 slices Pullman bread, toasted
4 Bibb lettuce leaves, washed

Steps:

Preheat the oven to 400 degrees F.
Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
Season the avocado with salt and pepper.
Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

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