Emeril’s Kicked-Up B.L.T. Sandwiches with Avocado and Chipotle Mayonnaise


For the BLT:
8 thick slices brioche bread, toasted
16 slices thick cut bacon, cooked
12 leaves red leaf lettuce, washed
16 thin slices ripe tomato
1 avocado, sliced

 For the chipotle mayonnaise:
1/2 cup plus 2 tablespoons mayonnaise
1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
2 teaspoons adobo sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried crushed oregano
1 lemon, juiced


For the BLT:
On a clean work surface lay out the toasted bread slices and spread 1 side of each slice with 1 1/2 tablespoons of the Chipotle Mayonnaise (or less to taste.) Build the sandwiches by placing 4 slices of bacon, 3 lettuce leaves, 4 slices of tomato and 1/4 of the avocado slices onto the spread side of 4 of the bread slices. Top with the remaining slices of bread, spread sides down, and press downward slightly before slicing each sandwich in half.

For the chipotle mayonnaise:
Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to use or serve.

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