California BLT

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Avacado, crispy prosciutto, tomato, mixed lettuce and a great tangerine balsamic vinegar.

Course: Lunch

Cuisine: American

Keyword: Avocado BLT, California BLT

Servings: People

Calories: 405kcal

Author: Patty

Ingredients

Cook the Meat

1/3 C Prosciutto Dice and fry till crunchy
1/4 t Kosher salt Sprinkled on the cooking prosciutto

Make the sandwich

8 Slices Odessa Rye Bread Toasted
1 Avocado Cut, pitted, sliced for easier spread
1 Heirloom Tomato Thinly sliced larger tomato of any color
2 C Mixed lettuce greens Loose mixture
1 C Balsamic Vinegar, Tangerine infused Serve 1/4C per plate in ramekin
Salt and Pepper

Instructions

Dice the prosciutto and fry until crispy. Add some salt to the cooking meat for you want it a bit more salty for taste. If on a slaft-free diet do not add and it will still taste good.
Toast 8 slices of Rye bread, and palce two on each plate.
Slice and smear avocado on each slice of bread, then cut each bread in half so each plate as 4 bread half-slices.
Top the avocado with a bit of the crispy prosciutto and press into the bread so they stick in place.
Add a small handful of mixed lettuce onto each half slice of bread.
Top with a thin tomato slice on each bread, to keep the lettuce in place, and sprinkle a bit of kosher salt on top of each tomato for taste.
Pour some of the fruit infused balsamic vinegar in a small ramekin and serve. So people can dunk their sandwhich into the vinegar.

Notes

I made this because I had a avocado about to turn brown and it needed to be eaten now. While not low cal, but it is a very tasty and satisfying open sandwich. To me it is important that you use good rye bread, you control the width of the bread slices, but the rye supports the other flavors very nicely.

I made this dish recently, and added some peaches since they were ripe and in-season. Would probably be even better if I had grilled the peaches. Ah well, next time.

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