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Bacon, Lettuce, Tomato and AvocadoBLT’s are awesome! They’re so awesome, I risk all injury to the roof of mouth to enjoy every bite.

So how can this simple sandwich improve?   Avocado, of course!  A much better fat than mayo and even better when they’re on sale, 4 for $1. I had to hunt for ones that weren’t over ripe, but it was worth the effort. Man! These sandwiches rocked!

You could serve with nearly any kind of chip or soup on the side. We had them with clam chowder, but I wasn’t happy with my last recipe. I’ve made it before and it was awesome, but I couldn’t remember what I did. Typical. Anyway, I’ll redo it and post soon. Maybe in a bread bowl. Those things are so expensive. It’s time I learned to make them on my own.

The next time you’re craving a BLT, take that wonderfully simple sandwich from good to GREAT. Add Avocado!

Bacon, Lettuce,Tomato & Avocado Sandwich (BLTA):

1/2 loaf fresh French bread – $.75
2 tablespoons butter or margarine (optional) – pantry / fridge
1 lb bacon (I like bacon ends, thick, from butcher) – $2.99
1/2 head romaine or iceberg lettuce – $.49
2 medium tomato, sliced – $.60
2 ripe avocado, peeled and mashed – $.50 (on sale)
1 Roma Tomatoes, Diced – $.20
Dash of lemon or lime juice – fridge (save opened, sliced leftover citrus in plastic baggy for times like this)
1 Serrano Pepper (optional)
1/2 tsp salt – pantry
Pepper to taste – pantry
1/2 garlic powder – pantry

COST: $5.53

Fresh French Bread is pretty cheap in the deli of most stores these days. Don’t be afraid to use for sandwiches. Using a serrated knife and cutting board, slice eight 1 1/2″ slices for your sandwiches. Spread slices with butter (optional). In preheated oven (375), place bread slices, butter side up directly on rack. Rack should be 2nd down from the top. Let toast, but watch careful to not burn. Depending on your taste, you can toast fully or leave a bit chewy. Once done, remove and set aside.

Cook bacon to desired crispness. I find that for BLT’s, it’s best to lean to the very crispy side. But, be careful. Nothing worse than burnt bacon!

While bacon is cooking, you can prepare your fixings. For the avocado spread, it’s really like making a simple Guacamole. Dice tomato and add to mashed avocado. Add 1 tsp lemon juice, salt, garlic powder and mix well. Add serrano chile if you want it spicy. Set aside and finish bacon.

When bacon is done, place on paper towel to drain oil. Now you’re ready to assemble.

Place the avocado/guacamole on 1 slice of toast, then bacon, then tomato slices, and then lettuce. Pepper lettuce and tomato to taste and top with another slice of toast. The order doesn’t really matter. I do mine backwards, but it’s because I never pay attention. Just if you put the bacon first, the avo helps it stay and not slide off with every bite.

These are awesome! Did I mention? This recipe makes about 6 sandwiches, so have another. Go ahead! No one’s watching.


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Open Face Steak Sandwich with Seasonal Peppers

A nicely priced steak or roast is wonderful for steak sandwiches! You don’t have to have the best cut or the most leanest of meats, you just have to give it a nice dry rub, broil and slice on the bias. Add some wonderful summer veggies, a few onions and some melted cheese and KAPOW! A steak sandwich nobody can match!

Open Face Steak Sandwich:

2 lb roast or flank steak – $5.98
1 loaf fresh french bread (deli section) – $1.49
1 white onion, sliced – $.20
1 red pepper, sliced – $.88
1 green pepper, sliced – $.50
1/2 cup Cheddar cheese, shredded – $.50
2 Tbsp Season Salt – pantry
2 Tbsp Paprika – pantry
2 tsp fresh ground pepper – pantry
1/2 tsp salt – pantry
1 Tbsp Olive oil – pantry

COST: $9.55

Using season salt, paprika and 1 1/2 tsp pepper, dry rub steak or roast. On a very hot BBQ or an oven set to high broil, cook steak or roast till crisp on the outside and medium rare on the inside, When cooking is complete, let stand while you prepare peppers. Make sure to set BBQ or oven to broil or medium high heat as the prepared sandwiches will return for toasting.

In a medium hot fry pan, add oil, toss in sliced peppers and onions and saute for 3-4 mins. Make sure to salt and pepper as you cook. Once peppers are cooked, but still slightly firm and browned, remove from heat and prepare bread for sandwich.

I like to cut the loaf in half and then slice. So you have 2 large sandwiches that you will later cut in two’s to make 4 very nice size steak sandwiches.

Rub your olive oil on the outside of your bread, then place meat on one side and peppers and onions on the other. Sprinkle with cheese and place in the oven on broil or 450 for 3-4 mins. Watch carefully!!!

Once cheese is melted, you can fold over and broil again, if you like your bread toasted. Again, watch to make sure it doesn’t burn. I burned ours. Very sad. Thankfully, the pictures don’t show that part. But we still ate it. And it was still yummy!

Anyway, after you’re satisfied with doneness, remove sandwich, slice and serve hot with chips, mac salad or whatever you choose. For us, the sandwich was perfect all by itself. I think we had some chips, but really, it’s all about the sandwich, so the chips were forgotten. Oh, if you have some spicy mustard or horseradish, bust it out! That was the perfect compliment to the already perfect steak sandwich.


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