Avocado BLT recipe

8:17 AM, February 25, 2013 |
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Avocado BLT recipe / KIMBERLY P. MITCHELL/Detroit Free Press

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Serves: 4 / Preparation time: 15 minutes

Total time: 30 minutes

8 slices (1/4 inch or about 1/2 ounce) roasted garlic bread or other favorite bread

2 tablespoons butter, softened

1 cup mixed salad greens

Red onion slices, optional

1 large tomato

8 slices cooked bacon (see note)

8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices

1 large ripe avocado, halved, pitted and sliced

Salt and pepper to taste

1/4 cup cilantro leaves, optional

Have ready a panini maker, George Foreman-type grill or a skillet.

For each sandwich, butter one side of each slice of bread. Build your sandwich starting out with one slice of the bread, butter side down. Place a layer of salad greens; red onion slices, if using; tomato slices; 2 slices cooked bacon; 2 slices mozzarella and several slices of avocado. Sprinkle the avocado with salt and pepper to taste and 1 tablespoon cilantro leaves. Top with another slice of bread, butter side up.

Place in the panini maker or grill and follow manufacturer's instruction for cooking. Or place in the skillet and cook until golden brown on one side, turn over and cook on the other side.

Serve these sandwiches immediately or wrap and refrigerate until ready to serve or pack for traveling.

Cook's note: I like to cook bacon in the oven sprinkled with brown sugar for a real treat. Preheat the oven to 375 degrees. Line a sided baking sheet with foil and place a rack on top -- this allows the fat to drip away. Place the bacon slices on the rack and sprinkle with a couple tablespoons of brown sugar. Bake about 20 minutes or until the bacon is cooked through and crisp. Or you can place the slices directly on the foil, which makes cleaning up easier. When cooked through, transfer the slices to a paper towel and pat the grease off.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. 421 calories (69% from fat), 32 grams fat (13 grams sat. fat), 19 grams carbohydrates, 16 grams protein, 472 mg sodium, 63 mg cholesterol, 13 mg calcium, 4 grams fiber.