Most of the week I cook with a mind toward leftovers, because that's what Aaron and I eat for lunch all week. On Fridays, though, I get to cook whatever I want, and I usually make a small batch of something that won't keep well. Last Friday I made Avocado BLTs and we liked them so much we're having them again this Friday. By "liked them so much" I mean Aaron finished his and I had to make him another because he was making such big puppy-dog eyes at me. He said it was the best BLT he's ever had, and this is a man who has serious opinions about bacon and tomatoes, so I'll take that as a huge compliment.
The greatest thing about these sandwiches is that by the time the bacon was done the meal was done. I don't think you can ask for a faster meal than that. Also, there's no picture of these from last Friday (maybe I'll try this Friday) because we basically inhaled them as soon as they touched the plates.
(adapted from Food Network Magazine, March 2010)
Bacon (we used 3 slices per sandwich)
1 whole wheat (or multi-grain) baguette, cut in 4-6 inch pieces (we got 3 sandwiches plus some leftover bread from one)
1 clove of garlic, halved
Roma tomatoes (we used one per sandwich), halved
1 avocado, halved and sliced
Pre-heat your broiler. Fry the bacon to desired level of doneness, and drain on paper towels. While the bacon is cooking, halve the baguette pieces and brush with olive oil. Place under the broiler until golden brown (make sure to watch them, it happens pretty quick!). Sprinkle cut sides of tomatoes with salt. Place the bread on a plate and rub the cut side with the cut side of the garlic.
Rub the bottom half of each sandwich with the cut side of the tomato until most of the juice is absorbed. Place the tomato skins on the bread and sprinkle with salt and pepper. Top with avocado slices, bacon, and lettuce.