I Ate This: Bacon Guacamole Sandwich

Sandwiches became famous for their simplicity — after all the Earl of Sandwich was looking for an easy way to eat without stopping his card game — but they can be surprisingly tricky for us home chefs.

Inevitably my home sandwich dreams seem modest to begin with and then quickly spiral out of control. A craving for a nice pastrami sandwich turns into buying a whole loaf of rye bread when I only need 2 slices. If I want to make my own club sandwich (my favorite kind!) I end up either spending $9 on a whole pre-roasted chicken or taking the time to roast one myself. Often by the end of the day I have a sandwich, but it either cost me $20 to make or I just spent 5 hours on a side quest learning how to bake brioche buns.

So when it comes to a good summer sandwich, my goal is simplicity and turning on the stove as little as possible. This summer, I am all about the bacon guacamole sandwich.

baconavocadosandwich

It’s simple and delicious, and also by using avocado instead of any mayo or dressing it has a lot of healthy fats. (And some unhealthy fats, because c’mon.)

Bacon Guacamole Sandwich
Makes 2 sandwiches

1) Remove the skin and the pit from one avocado. Put it in a bowl and mash it up.
2) Chop up half of a small red onion and a few tablespoons of fresh cilantro. Mix them in with the avocado.
4) Add a couple of squirts of lemon juice and a very light sprinkle of salt.
3) If you like spicy (I do!) add some red pepper flakes.

If I’m making guacamole for dipping I usually go a bit more complicated, but this is just part of a bite so don’t sweat the small stuff.

5) Wrap 4-6 pieces of bacon in paper towel, put them on a plate, and throw the plate in the microwave for roughly 3 minutes.

Again, on its own I prepare bacon differently — crispy or die! — but for a sandwich you want it to be meaty and chewy.

6) Grab a delicious fresh ripe red tomato and cut it into slices. You’ll need 4-6 for two sandwiches.
7) Get some bread or a bun or whatever you have on hand. Lightly toast it.
8) Combine everything! Spread half of the guac on the bread, add tomato and bacon slices.
9) Eat the sandwich.

You made a sandwich in 15 minutes, you didn’t have to turn on your stove, and it’s super delicious. Summer is served!

Jessica, aka Liore, can usually be found griping about video games on her blog and podcast at Herding Cats, or on Twitter. She likes saying “flavor profile” and going light on the carbs, and dislikes measuring things. Jessica is currently obsessed with Korean cuisine.

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Goat Cheese Salad

With hot and humid temperatures still in full swing, here’s one of my favorite summer salads. Granted, this is a “cooked” salad, and maybe the results are closer to “veggies on toast” than “salad,” but it works nonetheless. I adapted it from a recipe by the same name from one of my favorite cookbooks — Favorite Recipes: Vegetarian (Parragon, 1999). I added in a couple things and deleted others (olive paste — yuck). I also changed things up a little in order to utilize our toaster oven rather than the regular oven, which heats up the house in a flash. Instructions for both are below.

This recipe makes four portions, each with three pieces of goat cheese. A couple portions of this salad are filling enough for a light dinner, or single portions serve as a great accompaniments to just about any meal.

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Goat Cheese Salad

Ingredients:

1 loaf rustic bread — anything that’s crusty on the outside and chewy on the inside
A couple medium tomatoes, sliced thin
1 shallot, also sliced thin (length-wise, if you can manage it)
Several artichoke hearts, marinated or in water, sliced in half
About a dozen or so basil leaves — fresh, not dried
2 four-ounce logs of goat cheese, each cut into six slices
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon dried thyme
1/4 teaspoon dried sage
1-2 garlic cloves, slightly mashed
Salt and pepper to taste
Bunch of mixed greens

Directions:
  • Depending on your toaster overs settings, heat it to high or 400 degrees. (A high “toast” setting can also be used, but the bread might turn out a little lukewarm.) If using a regular over, preheat to 450 degrees.
  • Cut the bread into four flat slices of whatever shape you like, each about a half-inch thick. Place the pieces on a cooking pan.
  • In a screw-top container or salad bottle add olive oil, vinegar, thyme, and sage  Put on lid and shake vigorously to mix.
  • Rub the mashed garlic cloves on each piece of bread. Then brush each piece of bread with a little bit of the oil and vinegar dressing.
  • Layer on top of each piece of bread tomato slices, shallots, artichoke hearts, basil, and cheese.  Sprinkle on salt and pepper.
  • Bake bread in toaster oven for 8-10 minutes or in regular oven for 5-6 minutes, or until edges of bread and cheese start to brown.
  • Arrange greens on plates, drizzle over remaining dressing, and sprinkle with salt and pepper.  Place toasted bread on greens.

Enjoy while warm.


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.