Summer is here and so is the heat! As a result, it's making us very lazy and wishing we could set up the pool. Maybe after our vacation at the end of the month, but it would be pointless to do it now, since we'll be leaving for approx 2 weeks. When we left for two weeks last summer, the pool suffered and algea decided it wanted to take permanent residence in it. We were never able to get it clear again after that. And let's face it, I'm only going to fill an almost 1500 gallon pool, once a year!
So, we've been trying to find alternate ways to beat the heat. And I've been trying to find dinners that don't require me to stand in a hot kitchen. The kids wanted BLTs last night, so I decided that I was going to take a stab at cooking bacon on the grill. I laid out the bacon on two sheet pans and placed them on the grill. In about 10 minutes, it was done. Score!! I wanted to jazz my bacon up a little, so I sprinkled it with some Chipotle Rub, before cooking it. It was salty with a nice kick, so I decided to turn my BLT into more of a Southwestern one. A little bit of zesty Lime Mayo and avocado and I was set. This sandwich totally rocked!! I loved the zesty, creamy, slightly sweet and salty combo. Great twist on BLTs, for those hot summer days!
Southwestern BLT Sandwiches
1 lb bacon
Pampered Chef Chipotle Rub (or southwestern seasoning)
2 tomatoes, sliced
1 avocado, sliced
8 slices of toast
lettuce of choice (we only had iceburg, so I used that)
1/4 C mayonnaise
zest of 1 lime
juice of half a lime
Preheat grill or over to 400 degrees. Place bacon strips, side by side, onto two rimmed baking sheets. Sprinkle evenly with Chipotle Rub. Cook on grill, or in oven, for about 10 minutes (flipping half way through); until desired bacon crispness is achieved. Turn off grill, remove bacon to a paper towel lined plate to cool.
While bacon is cooking, mix the mayonnaise with the lime zest and juice. Set aside.
To assemble: Slather pieces of toast with mayonniase, on one side only. Place tomatoes and lettuce on four slice of toast and season with salt & pepper. Top with lettuce, bacon and avocado slices. Place remaining slices of toast, mayonnaise side down, on top of the sandwiches.
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