Avocado, Bacon & Tomato Open-Faced Sandwiches

There are thousands of varieties of tomatoes in an array of shapes, colors and sizes. The most common colors being red, green, yellow and orange.  Sizes range from round, pear-shaped, grape-shaped and the itty-bitty tiny cherry-sized. Yellow varieties tend to be less acidic and sadly less flavorful than their red sisters who usually are the stars of the show! Tomatoes are at their peak here in North Texas and aren't I the lucky girl! I. LOVE. TOMATOES. In all of her forms. It's an addiction for me really. Therefore I make a weekly run to my downtown 'supplier' at The Dallas Farmer's Market. The sweetest little old lady from Canton sells her GIANT beefsteak tomatoes and I eat at least one everyday. Thickly sliced and sprinkled with a bit of kosher salt and a few cranks of the pepper mill. 

When I came across a new recipe for the classic BLT, I knew my tomato loving heart was going to be trying it. AND SOON. With thick, juicy tomatoes and crusty bread, the classic BLT is a Summer favorite. The addition of a creamy avocado on this open-faced version of the BLT sends it right over-the-top. It's great for a simple lunch or dinner at home. For casual Summer get-togethers, you can use bite-sized crostini and make these the size of hors d’oeuvres — perfect for easy pick-ups. It's a Summer home run!

AVOCADO, BACON & TOMATO OPEN-FACED SANDWICHES

MAKES 4 SANDWICHES

INGREDIENTS

• 4 slices coarse country bread, each 1/2 inch thick
• 1/2 cup - 4 oz. - aioli (recipe below)
• 2 tomatoes, cut into slices 1/4 inch thick
• Salt
• 8 thin slices bacon, cooked
• 1 avocado, cut into thin slices

WHAT TO DO

• Preheat the broiler.
• Arrange the bread in a single layer on a baking sheet and put under the broiler until lightly toasted, 2-3 minutes.
• Spread the aioli on the bread and top with a few tomato slices, pressing the tomato into the bread. Season with salt and top the tomato with the bacon slices, then with the avocado and a light sprinkle of salt. Serve right away. 

AIOLI

INGREDIENTS

• 4 cloves garlic, coarsely chopped
• Salt
• 2 large eggs
• 2 Tbs. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 1/2 cups olive oil

WHAT TO DO

• Blend the garlic and 1/2 teaspoon salt in a blender. 
• Add the raw eggs, lemon juice and mustard and blend again. 
• With the motor running, slowly pour in the olive oil and blend until the mixture thickens to the consistency of mayonnaise. 
• Cover and refrigerate until ready to serve.

You can make things 'Summer' easy on yourself and buy a good quality Aioli at your local grocers. 

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

TOMATO FYI:

Your refrigerator is the tomato's enemy. Killing it's flavor and turning the flesh mealy. 
EAT A TOMATO TODAY.....THEY ARE WONDERFUL FOR YOUR HEALTH!!

RECIPE SOURCE: WILLIAMS-SONOMA