Grilled Bacon Mozzarella Sandwiches with Hass Avocado
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4 servings
Description:
There's no defense against this all-out flavor rush.
Ingredients:
- 4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
- Extra-virgin olive oil, for grilling
- Hass Avocado Pesto (see make-ahead recipe below)
- 1 ripe, Fresh Hass Avocado, peeled, seeded, quartered and cut into 1/4-inch slices
- 1 tsp. fresh lemon juice
- Salt, to taste
- Fresh ground black pepper, to taste
- 1 large, vine-ripened tomato, cored and cut into 1/4-inch slices
- 1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
- 8 slices bacon, cooked and broken in half
Hass Avocado Pesto
- 2 cloves garlic
- 1 1/2 bunches fresh basil leaves
- 1/3 cup pine nuts, toasted
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1 ripe, Fresh Hass Avocado, peeled, seeded and scooped out
- 1 tsp. fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
- Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
- In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
- Season the tomatoes with salt and pepper to taste.
- On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
- Place the tops of the bread onto the sandwiches and press firmly.
- Place a sandwich in a pre-heated sandwich press.
- Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
- Repeat with remaining sandwiches.
- Cut the grilled sandwiches in half, arrange on a platter and serve immediately.
Hass Avocado Pesto
- In a food processor, purée the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
- Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth, but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.
Nutrition Info:
Nutrition Information Per Serving: Calories 820; Total Fat 59 g (Sat 15 g, Trans 0 g, Poly 7.9 g, Mono 27.8 g); Cholesterol 55 mg; Sodium 1430 mg; Potassium 778.4 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Total Sugars 7 g; Protein 29 g; Vitamin A 1804 IU; Vitamin C 18 mg; Calcium 838 mg; Iron 4 mg; Vitamin D 0 IU; Folate 97 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 80%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
% Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 80%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
