|Ingredients||Vegetables, Bread, Meat|
|Day Part||Dinner, Lunch, Snack|
Source: Chef-owner Deborah Branby, The Cheese Board, Reno, NV Courtesy of California Avocado Commission
Baguettes are perfect this sandwich because they soak up the mayonnaise, and all the juices from the tomatoes. The secret ingredient, however, is the basil pesto, which is lightly drizzled on at the end. It highlights and deepens all the other flavors, and the roasted tomatoes give the sandwich a meaty, satisfying taste.
24 cherry tomatoes
1 tbsp. olive oil
1 large baguette, sliced into 24 pieces
2 1/2 large California avocados
Fresh lemon juice
4 bacon slices, cooked crisp and cut into thin strips
1 cup micro greens or sprouts
1/4 cup basil pesto, thin consistency
1/2 cup mayonnaise
- Slice tomatoes in half and toss with olive oil. Roast at 400°F for 15 to 20 min. until lightly browned. Cool.
- Lower oven temperature to 375°F. Brush one side of baguette slices with melted butter. Bake at 375°F for about 15 min. until lightly toasted. Cool.
- Coarsely mash the avocados and mix with ½ tsp. lemon juice. Top each crouton with 1 tbsp. mashed avocado mixture.
- Combine mayonnaise and 1 tsp. lemon juice. Top avocado mixture with 2 thin strips bacon, micro greens or sprouts, mayonnaise mixture and roasted tomatoes. Drizzle with pesto.