Mini Crab Blt Sandwiches With Roasted Tomatoes Avocado Food

OPEN-FACED ROASTED TOMATO BLTS

Steps:

• Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
• Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
• Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
• Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture. Drizzle with more drippings.

AVOCADO BLTS

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.
• Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.
• Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.
• Per serving: Calories 540; Fat 39 g (Saturated 7 g); Cholesterol 21 mg; Sodium 742 mg; Carbohydrate 37 g; Fiber 11 g; Protein 15 g

CRAB & AVOCADO SANDWICH

Steps:

• Spread mayo and mustard on both sides of the onion roll.
• Top one slice of the roll with avocado slices and crab, then the cheese slice; if you're going to melt the cheese, now is the time.
• Top the other slice of roll with bean sprouts, put sandwich together and enjoy!

MINI CRAB BLT SANDWICHES WITH ROASTED TOMATOES & AVOCADO

Steps:

• Bacon -- In a small non stick saute pan, cook the bacon until crisp. Remove to a paper towel lined plate and let cool. Just add to a plastic bag. Make this ahead of time.
• Tomatoes -- On a small baking sheet lined with parchment paper or foil, add the tomato slices. About 4 slices per tomato and drizzle with olive oil, salt and pepper.
• Bake at 400 degrees on the middle shelf for 5-10 minutes just until slightly roasted. You don't want them to get too soft.
• BLT Spread -- Make sure you check the crab for any shells and then break up in a small bowl. I use both the claw and lump, but you can easily use claw to same some money, just as good. Add to the crab, the scallions, red pepper, mayo, tarragon, salt, pepper and bacon. Cover with plastic wrap and set in the refrigerate to chill and firm up.
• Baguettes -- On each baguette, add a small lettuce leaf, then a roasted tomato slice, the BLT dip and then a avocado slice. Top with the other slice of the baguette and cut on a angel. I secure each half with a tooth pick so they stay together well.
• Serve -- I set these up on a bed a lettuce almost like little "mini" Club Sandwiches. I love them and they always go over very well. Never any left.