This Mexican BLT Is What Your Brunch Is Missing
We know the popular BLT is a pretty great sandwich. But this sandwich? This is the mother of all BLTs. Picture this: melty cheese, fresh guacamole, spicy chipotle mayo and a crisp-but-oozy fried egg. And they’re just the extra ingredients! It’s tasty and it’s HUGE, but if you’re anything like us, you won’t want to share. Spoil yourself this weekend with the master of all easy brunch recipes.
Ingredients
Serves 1
For the Sandwiches:
– 2 Tablespoons butter, softened
– 3 slices bread (sourdough or regular)
– ¼ cup shredded cheddar cheese
– 3 pieces lettuce
– 1/2 large tomato, sliced
– 5 slices bacon
– 1 teaspoon chipotle paste
– 2 Tablespoons mayonnaise
– 1 egg
– 1 Tablespoons vegetable oil
For the guacamole:
– 1 ripe avocado, peeled, de-stoned and sliced
– ¼ red onion, peeled and finely chopped
– 1/2 large tomato, chopped
– pinch of salt
– pinch of pepper
– 1 clove garlic, peeled and minced
– juice of 1/2 lime
Directions:
1. Start by making the guacamole. Place the avocado, red onion, tomato, salt, pepper, crushed garlic and lime juice into a small bowl. Mix together, mashing the avocado and tomato slightly with your fork. Cover with plastic wrap and place in the refrigerator.
2. Butter the bread on both sides, using all of the butter.
3. Heat up a griddle plate and place the bread on the griddle. Cook on one side, until the bread is toasted and griddle lines appear. Turn the bread over and sprinkle the cheese on one of the slices. Continue to cook until the bread is toasted on both sides and the cheese is melted (you can place the toast slice with cheese under the broiler for a minute if it doesn’t melt enough). Once cooked, put to the side under some foil to keep warm.
4. Place the bacon on one side of the griddle and cook for 1 minute, then pour the oil onto the other side of the griddle. Allow the oil to heat, then crack the egg onto the griddle. Turn the bacon over and cook until the bacon is crisp and the egg is cooked (but the yolk is still runny), about 2-3 minutes. Turn off the heat.
5. Mix the chipotle and mayonnaise together and get the guacamole out of the refrigerator.
6. Assemble the BLT by placing the toast slice with cheese on the bottom. Top with the sliced tomato, 3 slices of bacon, the chipotle mayonnaise and another slice of toast. Finally, top with the lettuce, the rest of the bacon, the fried egg and the third piece of toasted bread.
Start by making the guacamole. Place the avocado, red onion, tomato, salt, pepper, crushed garlic and lime juice into a small bowl. Mix together, mashing the avocado and tomato slightly with your fork. Cover with plastic wrap and place in the refrigerator. Now butter the bread on both sides, using all of the butter.
Heat up a griddle plate and place the bread on the griddle. Cook on one side, until the bread is toasted and griddle lines appear. Turn the bread over and sprinkle the cheese on one of the slices. Continue to cook until the bread is toasted on both sides and the cheese is melted (you can place the toast slice with cheese under the broiler for a minute if it doesn’t melt enough). Once cooked, put to the side under some foil to keep warm.
Next, place the bacon on one side of the griddle and cook for one minute, then pour the oil onto the other side of the griddle. Allow the oil to heat, then crack the egg onto the griddle. Turn the bacon over and cook until the bacon is crisp and the egg is cooked (but the yolk is still runny), about two to three minutes. Turn off the heat.
Mix the chipotle and mayonnaise together and take the guacamole out of the refrigerator.
Assemble the BLT by placing the toast slice with cheese on the bottom. Top with the sliced tomato, three slices of bacon, the chipotle mayonnaise and another slice of toast. Finally, top with the lettuce, the rest of the bacon, the fried egg and the third piece of toasted bread.
Pat yourself on the back, and then serve immediately!
Do you customize your BLT? We’d love to hear your ideas in the comments below!
