Midnight Snack Avocado Sandwich Recipes

MIDNIGHT SNACK AVOCADO SANDWICH

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 2 to 3 minutes. Add green onion to bacon; cook and stir until onion is soft and bacon is crisp, 3 to 5 minutes more.
• Spread mayonnaise on one side of each slice of toast. Spread mashed avocado onto one side of one piece of toast. Top avocado with tomato slices, sprouts, and bacon mixture; sprinkle with salt and black pepper. Place remaining slice of toast on top.

MIDNIGHT TOAST

Steps:

• Cook the bacon in a skillet over medium-low heat until a little crispy along the edges but still soft, about 10 minutes. Remove to a cutting board and cut each slice in half.
• Meanwhile, throw the halved ciabatta roll into the toaster. Transfer to a plate cut-side up.
• Next, add the avocado to a bowl, sprinkle with salt and pepper and roughly mash with a fork. Spread half of the mashed avocado on one half of the toasted ciabatta roll and the remaining mashed avocado on the other half of the roll. Season with more salt and pepper.
• Divide the bacon between the roll halves, then the peppers. Drizzle 1 teaspoon of sriracha over each half and enjoy!

TOMATO & AVOCADO SANDWICHES

Steps:

• Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.

MIDNIGHT SNACK AVOCADO SANDWICH

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 2 to 3 minutes. Add green onion to bacon; cook and stir until onion is soft and bacon is crisp, 3 to 5 minutes more.
• Spread mayonnaise on one side of each slice of toast. Spread mashed avocado onto one side of one piece of toast. Top avocado with tomato slices, sprouts, and bacon mixture; sprinkle with salt and black pepper. Place remaining slice of toast on top.

MIDNIGHT CARIBBEAN PORK SANDWICHES

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.