Bacon, Avocado, and Tomato Panini

I have been known to mix a lot of weird things together. Growing up not having much, we had to make due with what we had, hence, my crazy imagination.

I created this dish one day when I was on an avocado spell. I mean, I was all about the avocados. I was eating them straight, in a dip, just about every way I could think of. I decided I wanted to put it on a sandwich, but not just any ole sandwich. It had to be great! Now, I have made some good food, some great food, some NOT so great food, and some “why did I even come up with this” food. But this sandwich is one of the best, and most unique sandwiches I have ever made(or maybe I am just weird).

Now I know that you have heard of a BLTA(bacon, lettuce, tomato, and avocado sandwich), right? Well, I decided to put a little spin on the sandwich and turn it into a cheesy, oh so gooey, panini.

Let’s get started!!

What you will need:

2 pieces of bread of your choice(I used a nice whole wheat)

4 slices of sharp cheddar cheese

1 green tomato-Sliced into 4 thick slices

1/2 cup flour

4 pieces of bacon-cooked to a crisp

canola oil for frying

salt and pepper to taste

 

For the Guacamole:

1 avocado-peeled, seeded, and diced

2 cloves fresh garlic(3 if they are small)-finely minced

1/2 tsp of onion powder- you can use a finely minced shallot, but I am not fond of raw onions

1 Roma tomato- seeded, and diced very small(not minced)

lemon juice to taste

salt and pepper to taste

Directions:

First, prepare the guacamole.

In a small bowl, add the diced avocado, and a little lemon juice. You will not use all of the lemon juice in this dish. The lemon juice is used to add flavor, but also to keep the avocado spread green and vibrant. Besides, who wants brown guacamole? With a fork, mash the avocado until it is just at a chunky consistency. I like to leave little chunks of avocado in mine, but I will leave that up to you. Make sure not to add too much lemon juice. The guacamole needs to be the consistency of a thick spread.

Fold in the diced Roma tomatoes, the minced garlic, the onion powder, and a little salt and pepper to taste. If the guacamole is too thick, add a little lemon juice until you have reached your desired consistency.

Get that Canola oil in a pan and heat it up! It is time to fry some stuff! 🙂

In a small bowl, mix together the flour, salt, and pepper. Lightly season the green tomato slices with a little salt and pepper also. Some of the seasoning will be lost during frying, so be sure to season accordingly. Dredge the tomatoes in the flour and shake off the excess.

Make sure the oil is hot enough before adding the tomatoes. If you read my first blog, I gave a couple of pointers on how to make sure the oil is hot enough. You can either throw a little flour in the oil, and if it sizzles immediately, then it is ready; or place the handle of a wooden spoon in the oil, and if it sizzles the oil is ready(but who wants to mess up another dish?!)

Place the breaded tomatoes in the oil, and cook 2-3 minutes on each side until they are golden brown and delicious. Remove them from the oil, and place them on paper towels or a brown paper bag to drain. Sprinkle with a little salt.

 

Now Lets Build a sandwich!

Preheat your panini or a non-stick skillet

Take the piece of bread that will act as the bottom of your sandwich. Spread on a little of the guacamole ( as much or as little as you would like), add a couple of slices of the cheddar cheese, four of the fried green tomato slices(depending on the size of your bread, you may not need all 4), 4 pieces of bacon, and finally more cheese!!! Take the piece of bread that will serve as the top piece, spread on some of the guacamole, and top off the sandwich.

Take a little butter and spread it on the top and bottom of the sandwich(who said this was figure friendly?).

 

If you are using a panini press, close the lid, and let it brown until the cheese is all gooey.

If you are using a skillet, cook each side until golden brown, and the cheese melts. The trick to heating the sandwich all the way through is to cook it on medium heat, which keeps it from burning, but cooks the inside of the sandwich as well.

I served mine with a spinach salad and few extra fried green tomatoes.

 

If you have questions or suggestions for recipes you would like to see posted, comment below, or email me at [email protected] ENJOY!!!

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