Ugly Tomato BLTT

  • SERVING SIZE 1 sandwich
  • PREP TIME 20 mins.
  • TOTAL TIME 35 mins.

Go beyond the BLT— with turkey! Twist a classic bacon, lettuce and tomato by incorporating sliced turkey breast; a spread of avocado mayonnaise; and toasted, rosemary-topped focaccia to give this sandwich extra flavor. Maximize craveability with roasted sweet potato wedges or a sweet-and-sour savoy slaw on the side.

Ingredients

 

UGLY TOMATO BLTT

Yield: 1 sandwich  

2 slices

Focaccia bread, ¾-inch thick, toasted, warm

Olive oil, as needed

Rosemary, a pinch

3 tbsp.

Fresh Avocado Mayonnaise

2 slices

Heirloom tomatoes, 3/16-inch thick

¼ cup

Spring mix

6-10 ea.

Roasted Sweet Potato Wedges

 

 

FRESH AVOCADO MAYONNAISE

Yield: ¾ cup  

1 ea.

Avocado

⅓ cup

Mayonnaise

1 tsp.

White Worcestershire sauce

Salt and pepper, to taste

 

 

ROASTED SWEET POTATO WEDGES

Yield: 18 wedges 

3 ea.

Sweet potatoes, cut into 6 wedges per potato

2 tbsp.

Olive oil

2 tsp.

Smoked paprika

1 ½ tsp.

Sea salt

1 tsp.

Black pepper

1 tsp.

Green onions

1 tsp.

Cilantro

½ cup

Habanero lemon honey

Directions

 

TO PREPARE THE UGLY TOMATO BLTT:

1. Brush the tops of each slice of the focaccia bread with olive oil, sprinkle with rosemary and toast to a golden brown.

2. Spread 1 ½ tablespoons of Fresh Avocado Mayonnaise on the inside of each slice of bread.

3. Assemble the sandwich in the following order: bottom slice of toast, sliced turkey, heirloom tomatoes, spring mix, turkey bacon, top slice of toast.

4. Plate and serve with a side of Roasted Sweet Potato Wedges.

 

 

 

 

 

 

 

TO PREPARE THE FRESH AVOCADO MAYONNAISE:

1. Combine the avocado with the mayonnaise and Worcestershire sauce and blend well, adding salt and pepper as needed.

2. Place the mixture into a covered container, label and date.

3. For best results, refrigerate for at least 2–3 hours before use.

 

 

 

TO PREPARE THE ROASTED SWEET POTATO WEDGES:

1. Toss the sliced sweet potatoes with olive oil.

2. Mix together the paprika, salt and black pepper and sprinkle over the oil-coated potatoes.

3. Bake the potatoes for about 20 minutes, until crisp.

4. Garnish with green onions and cilantro and serve with habanero lemon honey (drizzled or on the side).

 

RECIPE TWISTS

Swap and substitute to make it your own.

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