Ron and I love BLTs in the summer. I remember as a kid eating them at least once a week when the weather started to get warm. This time of year is the perfect BLT eating time because the tomatoes are plump, juicy and sweet. I wanted to try a twist on a traditional favorite. I saw a few recipes for Southwest style BLTs on other blogs and I wanted to put my own recipe together. The key to this sandwich is the chipotle mayo. Adding the lime (fresh is best!) juice and cilantro produces a spicy, but fresh spread for your sandwiches. Fresh sweet tomatoes, salty and smokey bacon, creamy avocado and crisp lettuce make this an awesome sandwich! Ron and I liked them so much we each ate two. Yum!
This weekend Ron and I are going on a dinner date and my in-laws are watching the wee-one. I am looking forward to some husband and wife time....and a little bar hopping!
Ingredients
8 slices of bread
8 strips of thick cut bacon
Romaine lettuce
8 ripe tomato slices
8 avocado slices
1/4 cup fresh cilantro
1/4 cup mayo
1 chipotle pepper in adobo + 1 tsp adobo sauce
1 Tbl fresh lime juice
Instructions
In a food processor, combine mayo, pepper, adobo, lime juice and cilantro. Pulse to smooth and blended. Set a side.
Cook bacon till crisp. Place on a paper towel lined plate to drain the fat.
Lightly toast the bread.
To assemble the sandwich, spread the chipotle mayo evenly on each piece of bread. Add bacon, avocado, tomato and lettuce. Finish with the remaining bread slice.