Grilled BLT Sandwiches
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Not all BLTs are created equal. This one, for instance, is in a class of its own. It was probably the most perfect BLT I've ever tasted. Not exactly the most traditional, but who cares about tradition when shaking things up just improves them?
What makes it is the spread. Out with boring mayo and in with avocado and goat cheese. Mixed. With garlic. And chipotle powder. Mhm. That's what I'm talking about!
I'm telling you, these are so amazing.
So remove the flesh from half of a very soft avocado. Mash it up with some goat cheese, crushed garlic, and chipotle powder until it's nice and smooth and such a pretty pale green color. Then spread it on four slices of sourdough bread.
Cook up some bacon till it's crispy and place it on two slices of bread. Lay it on thick. Do not spare its feelings. What's the point of a BLT without lots of B?
Thinly slice some tomatoes and lay it on top of the bacon. Then add some fresh spinach. I like using spinach instead of lettuce because it's got a richer flavor and warm lettuce is nasty. Plus it's got more vitamin K.
Top the sandwiches with the other two slices of bread. Heat a panini pan and press and brush them with vegetable oil. Cook the sandwiches between them for one or two minutes, just till the bread is toasted and the spinach wilted. Remove from the pan, cut in half, and serve with fries or fresh fruit.