Annie's Chamorro Kitchen: BLT with a Twist

by Army Lt. Col. (Ret.) Annette Merfalen
Annie's Chamorro Kitchen

This sandwich recipe is our adaptation of a BLT we’ve tried and loved. Enjoy!

Ingredients:

  • 10 slices multi­grain bread, toasted
  • 10 slices maple bacon (or your favorite brand/flavor bacon)
  • 1/2 cup mayonnaise
  • 1/4 cup sliced green onions
  • Dash of garlic powder
  • Salt and pepper to taste
  • 5 small handfuls of arugula, baby spinach, or spring mix lettuce leaves 2 avocados, sliced
  • 2 Roma tomatoes, sliced into 1/4 inch slices
  • Optional: 5 slices swiss cheese

Directions:

  1. Cut the slices of bacon in half to make 20 pieces. Cook until browned and crispy. Set aside on a paper towel to drain excess fat.
  2. Mix together the mayonnaise, garlic powder and green onions. Add salt and pepper to taste.
  3. Assemble your sandwich:
  • Spread about 1­2 tablespoons of the mayo mixture on one slice of toast. ­ Next, place four pieces of bacon.­ Add tomato slices on top of the bacon. ­ Place avocado slices on top of the tomato slices.
  • Top with a handful of arugula, baby spinach, or lettuce of choice.
  • Place one slice of cheese on top of the arugula (optional).
  • Place the second slice of bread on top of the arugula. Dig in!

    *Makes 5 sandwiches

Annie's Chamorro Kitchen website

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