Bacon, Avocado, and Tomato Sandwich
This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -
I love avocados. I don't eat them that often, and I'm not sure why. I recently acquired a bunch of fresh avocados. The thing about having 5 or 6 avocados at once is they can all ripen at the same time, and who wants that many ripened avocados all at the same time? Usually you wouldn't, so I figured out what to do. Place the avocados in a plastic bag for about a week, they will slowly begin to ripen (skin turns very dark and they are soft when pressed gently) Then, take one or two out of the bag. They will then ripen while the ones remaining in the bag are still not ready. Try it, it works.
I sliced half of one avocado thinly and placed on a small plate, fanned it out, dusted it simply with salt and pepper, and tried it. Absolute heaven, seriously, best avocado I'd ever had. And then I promptly sliced up the remaining half and devoured it also.
The next day, I took out another avocado, left it out until perfectly ripened, and decided I just had to have a Bacon, Avocado and Tomato Sandwich.
I lightly toasted some whole wheat bread, spread with mayonnaise or salad dressing (or thousand island dressing also!) sliced avocado, crisp bacon, and sliced fresh hot (quickly pan-fried) tomatoes.
Sure you could add lettuce, but I wanted the texture of the creamy avocado, the crunch and saltiness of the bacon, blended with the juiciness of the ripe tomato only. It worked for me.
One of the best sandwiches I've ever had. And you have to admit, that's a pretty good lookin' meal.
Try a little - Hot Mango Salsa as a side relish with this sandwich.
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