Blts With Raisin Avocado Spread Recipes

BLTS WITH RAISIN-AVOCADO SPREAD

Steps:

• In a food processor, combine the first seven ingredients; cover and process until blended. Spread evenly over six slices of toast. Layer with bacon, lettuce and tomato. Top with remaining toast.

BLT WITH AVOCADO SPREAD

Steps:

• Combine spread ingredients in a bowl. Mash until smooth and set aside. Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado spread on each slice. Top each with 1/4 of the bacon, lettuce, tomato, and onion. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.

BLT WITH AVOCADO SPREAD

Steps:

• Combine spread ingredients in a bowl. Mash until smooth and set aside.
• Prepare bacon as directed on package; drain thoroughly on paper towels.
• Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado spread on each slice.
• Top each with 1/4 of the bacon, lettuce, tomato and onion. Cover with another slice of toast.
• Cut sandwiches in half and serve immediately.

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

BLTS WITH AVOCADO AND SPICY MAYO

Steps:

• Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
• In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
• While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
• Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.