Southwest Blt Recipe

Name: NU Kitchen Worcesters Southwest BLT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 slices Bacon or Vegan Bacon; 2 cups Lettuce (Romaine or Iceberg); 1 large Tomato; 1 cup Pickled Red Onion; 4 slices Bread (Whole Wheat or Sourdough); 1 medium Avocado; 4 tbs Mayo (or Vegan Mayo); 1 tsp Hot Sauce (optional); to taste Salt; to taste Pepper

Inspired by NU Kitchen Worcester

Time30m

Serves2

Bacon or vegan bacon, lettuce, tomato, pickled red onion

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Ingredients

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Main Ingredients

8 slices Bacon or Vegan Bacon

2 cups Lettuce (Romaine or Iceberg)

1 large Tomato

1 cup Pickled Red Onion

Additional Ingredients

4 slices Bread (Whole Wheat or Sourdough)

1 medium Avocado

4 tbs Mayo (or Vegan Mayo)

1 tsp Hot Sauce (optional)

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation

Prepare the Ingredients

Wash the lettuce thoroughly and pat it dry. Slice the tomato into medium-sized rounds. If using bacon, cook it according to package instructions until crispy and drain on paper towels. If using vegan bacon, follow the same steps.

Pickle the Onions (if not pre-pickled)

If you don't have pickled red onions, you can make them by thinly slicing red onions and soaking them in a mixture of equal parts vinegar and water for at least 30 minutes.

Assembly

Toast the Bread

Toast the slices of bread until golden brown and crispy.

Spread the Mayo

Spread a tablespoon of mayo on one side of each slice of toasted bread.

Layer the Ingredients

On two of the slices, layer the crispy bacon (or vegan bacon), followed by the lettuce, tomato slices, pickled red onions, and slices of avocado.

Season and Add Hot Sauce

Sprinkle salt and pepper over the layers to taste. If desired, add a dash of hot sauce for extra flavor.

Top and Serve

Place the remaining slices of bread mayo-side down on the top of the sandwiches. Cut the sandwiches in half and serve immediately.