California Blt Croissant Food

UPSCALE BLT ON CROISSANT

Steps:

• Slather cut side of each croissant half with 1 T dijon mustard.
• Layer croissant as follows, starting with the bottom piece and working up: lettuce, tomato, onion, avocado, bacon and croissant top. Viola!

CALIFORNIA BLTS

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

MARINATED TOMATO BLT CROISSANT SANDWICHES

Steps:

• Mix together olive oil, vinegar, oregano and thyme in a shallow dish. Add tomato slices and turn to coat. Season with salt and pepper to taste. Let tomatoes marinate up to two hours.
• Place oven rack in center of oven and preheat to 400°.
• Place bacon slices on a broiler pan (or cookie sheet lined with foil). Mix together brown sugar and black pepper. Sprinkle each bacon slice with brown sugar mixture to cover. Bake bacon 15-20 minutes until golden brown and crispy. If using cookie sheet, transfer bacon to sheet lined with paper towels to absorb excess fat.
• In a small bowl, stir together mustard and jam.
• To assemble sandwiches, spread cut surfaces of all 4 croissants with fig mustard. Layer on 1 slice of cheese, avocado slices, cucumber slices, marinated tomatoes, lettuce leaves, 3 strips of candied bacon and a final slice of cheese.
• NOTE: Preparation includes marinate time.

CALIFORNIA CROISSANT

Steps:

• Layer the smoked turkey, cheese, tomato, red onion bacon and lettuce on bottom half of croissant.
• Top with a small bunch of sprouts.
• Spread guacamole on the top half of croissant, place face down on sandwich and serve.

CALIFORNIA BLT'S BLAT - BAREFOOT CONTESSA INA GARTEN

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

BLT EGG SALAD CROISSANT

Steps:

• Mix together eggs, celery, mayonnaise and salt and pepper.
• Fold in bacon.
• Place 1/2 cup egg salad on each croissant half.
• Top with lettuce and tomato and replace top half of croissant.

BLT ON CROISSANT

Steps:

• Preheat grill or toaster oven.
• Cook bacon in a large frying pan until crisp.
• Meanwhile make the aioli- mix aioli ingredients together- set aside.
• Toast croissants under the grill for about 30 seconds.
• Split croissants in half; spread aioli over one half of each croissant (botton half) and then top with bacon, tomato, lettuce and remaining croissant half.