Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
For the Bacon:
8 slices thick-cut smoked bacon
2 tablespoon brown sugar
2 teaspoon coarsely cracked black pepper
For the Dressing:
6 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 tablespoons extra-virgin olive oil
For the Sandwiches:
8 slices country white or Tuscan bread, cut about 1/2-inch thick
2 ounces arugula, about 4 handfuls, washed and dried well
1 ripe Hass avocado
2 large ripe tomato, sliced 1/2-inch thick
Salt
Directions
Preheat the oven to 400 degrees F.
For the Bacon:
On a foil lined baking sheet, lay the bacon flat in a single layer. Sprinkle with brown sugar and coarse black pepper. Bake for 15 to 20 minutes, until the bacon is browned and crisp, turning the pan halfway through the baking time. Drain on paper towels and set aside.
For the Italian Dressing:
In a measuring cup, whisk together the vinegar, oregano, basil, salt and pepper. Whisk in the olive oil and set aside.
For the toast:
Toast bread in toaster.
To assemble the sandwiches
Place 4 bread slices on a cutting board. Place 2 slices of bacon on top of each sandwich. Halve the avocado, remove the pit and with a tablespoon, scoop out in one piece. Slice each half into four 1/2-inch thick slices, and arrange on top of the bacon. Add a layer of tomato slices and drizzle with about 1 tablespoon of Italian dressing. Cover the slices with a layer of arugula.
Drizzle the remaining 4 slices of toasted bread with 1 tablespoon of Italian dressing and place, dressing side down, on the sandwiches. Cut in half and serve with your favorite soup.
I CANT WAIT TO TRY THIS RECIPE AND LEAVE MY TIPS AND FEEDBACK!
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