Chipotle Mayo Blt Recipes

CHIPOTLE MAYO

Steps:

• In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

BLT BITES WITH CHIPOTLE MAYO RECIPE

Steps:

• Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper.
• Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
• Cut each strip of bacon in half. (Again, it depends on the size of the bacon. Remember that it'll shrink when cooked so some overhang is okay.) On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you've used up all the bacon. See the gallery for a photo.
• Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
• Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
• Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!

BLT WITH CHIPOTLE MAYONNAISE

Steps:

• For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
• For the BLT: Lightly toast sourdough bread slices.
• Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.

RECIPES

Steps:

• Preheat grill to high.*Prepare chipotle mayo: Combine mayonnaise and TABASCO® Chipotle Sauce in small bowl. Set aside.Place tomatoes on grill rack. Brush with olive oil and TABASCO® Chipotle Sauce. Cook 5 minutes or until tomatoes are browned, turning once.Assemble sandwich: Place bread slices on work surface; spread each with a scant tablespoon of the chipotle mayo. (Reserve remaining mixture to serve with grilled sandwiches.) Place roasted tomatoes on 4 bread slices; top each with 2 bacon slices, cutting to fit if necessary. Top each with some lettuce and remaining bread slices.Brush both sides of bread with olive oil. Place sandwiches on grill, pressing lightly with the back of a spatula. Cook 3 to 4 minutes per side, turning carefully. Remove from heat. Cut sandwiches in half.Serve immediately with reserved chipotle mayo.*To cook indoors: Preheat oven to 450º F. Place tomatoes on small cookie sheet. Roast 10 minutes or until tomatoes are browned and tender, turning once. Prepare sandwiches as above. Cook 2 sandwiches at a time as above in 12-inch skillet or panini grill, over medium heat, until golden.

CHIPOTLE MAYO BLT

Steps:

• Preheat the oven to 400 degrees F.Line a rimmed baking sheet with parchment paper and spread the bacon evenly on top. Bake until crispy, about 20 minutes. Transfer the bacon to paper towels to drain the oil.Mix the mayonnaise with the chopped chipotle peppers in a bowl (see Cook's Note). Spread the chipotle mayo on each slice of toast. Arrange the lettuce on four of the toast slices and top with tomato. Sprinkle with salt and pepper. Top with bacon. Place the remaining toast slices on top of the bacon. Cut the sandwiches in half on the diagonal and serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BLT BURGERS WITH GARLICKY MAYONNAISE

Steps:

• Cook the bacon until crisp, drain on paper towels then crumble.
• In a mini food processor, pulse the sun-dried tomatoes with the garlic, Chipotle and vinegar until finely chopped.
• Add the mayonnaise and puree until smooth.
• Add the bacon, season with salt and pepper and pulse just until combined.
• Form the meat into 4 patties and brush lightly with olive oil.
• Season with salt and pepper and grill until desired doneness.
• Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
• Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves.
• Top with the arugula, close and serve.

CHIPOTLE BLT WRAPS

Steps:

• In a large bowl, combine romaine, tomatoes and bacon. Add mayonnaise; toss to coat., Spoon about 1 cup romaine mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately.