After accomodating everyone else’s schedules and requests so far this week, I feel the need to make a little something special for me (since I’m frying bacon, I’ll make some waffles and scrambled eggs for the kiddos and call it a breakfast supper — they love that). I bought a couple of avocados yesterday, and I’m hoping they’ll be ripe enough this evening for me to make this wonderful sandwich. I love BLTs anyway, but the addition of avocado puts it over the top. I believe this is from epicurious.

BLT & G(uacamole)   

Serves 4

2 large, ripe avocados
2 tablespoons fresh cilantro, minced
Minced jalapeno chiles, to taste
2 teaspoons fresh lime juice
12 slice thick-cut bacon
8 slices whole-grain bread
8 thin tomato slices
4 romaine lettuce leaves

Preheat broiler. Mash avocados in medium bowl. Stir in cilantro, jalapeno (to taste) and lime juice. Season to taste with salt and pepper.
Cook bacon in large skillet over medium-high heat until crisp, turning occasionally, about 7 minutes. Transfer bacon to paper towels to drain.
Meanwhile, briefly toast bread slices on 1 side under the broiler.
Spread guacamole over untoasted side of each slice while still warm. Place 3 bacon slices on each of 4 bread slices. Top with tomatoes, then lettuce. Place remaining 4 bread slices atop lettuce.

Note: I love this sandwich; reminds me of one that one of my favorite restaurants calls a BALT, for bacon, avocado, lettuce and tomato. They serve it on a soft baguette. Maybe I’ll try that. These do have a lot of fat, but avocados are good fat, right? (Of course, that doesn’t address the little problem of the bacon….)
620 calories; 47.2 g. fat; 918 mg. sodium; 37.5 g. carbs; 9.2 g. fiber