Monday, August 16, 2010
Bacon, Avocado and Tomato Sandwiches with Chive Mayo
Our bakery sliced our bread incorrectly but we still made it work!
Ciabatta is the perfect bread for this sandwich because it’s dense enough to soak up the chive mayonnaise and all the juices from the fresh tomatoes. The secret ingredient, however, is the balsamic vinegar, which is brushed on the bread right after toasting. It highlights and deepens all the other flavors, giving the sandwich a meaty, satisfying taste.
6 tablespoons mayonnaise
4 teaspoons minced fresh chives
1 (1-lb.) loaf ciabatta bread, cut crosswise into 4 pieces
1/4 cup balsamic vinegar
2 large tomatoes, sliced
1/4 teaspoon coarse salt
8 strips cooked bacon, halved
1 avocado, thinly sliced
1. Heat broiler. Combine mayonnaise and chives in small bowl.
2. Cut each bread piece horizontally in half; place cut-side up on baking sheet. Broil 2 to 3 minutes or until light golden brown.
3. Immediately brush bread with vinegar. Spread with chive mayonnaise, using majority of mayonnaise on bottom halves. Place tomatoes on bottom half; sprinkle with salt. Top with bacon, avocado and top half of bread.