A few weeks ago, I checked Barefoot Contessa At Home out from the library. I LOVE to check cookbooks out from the library. I try to check out a new one at least once a month. I am currently due for a new one, but I am a bit afraid to go to the library and find out how much I have racked up in late fees. With all the hockey tournaments/extra practices the boys have been going to, we just haven't had the time to head over to the library in far too long. Anyway, here is a fantastic recipe that I made out of my Barefoot Contessa cookbook. I know I will be making it again this summer, what a great twist on the classic BLT!
12 thick-cut slices smoked bacon
8 slices good white bread, cut 1/2 inch thick (bakery white/Pepperidge Farm Hearty White recommended, I used Texas Toast brand and that worked great too)
1/2 c. mayo (Hellman's recommended, I used light generic)
2 ripe Hass avocados
juice of 1 lemon
2 Lg. ripe tomatoes, thickly sliced
kosher salt and freshly ground black pepper
Preheat oven to 400 degrees. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15-25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Place 8 slices of bread on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. (You should know, I cheated and used my toaster;P) Place 4 slices on a cutting board. Spread each slice with about 1 Tbsp. of mayo. Cover the slices with a layer of lettuce. Place 3 slices of bacon on each sandwich. Peel the avocados and slice them 1/2 inch thick. Toss the avocado slices gently with the lemon juice and arrange on top of the bacon. Add a layer of tomato slices and sprinkle liberally with salt and pepper.
Spread the remaining 4 pieces of toasted bread with 1 Tbsp. of mayo and place, mayo side down, on the sandwiches.
Makes 4 Sandwiches