Wasa BLT With Avocado
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
FOR THE AÏOLI:
⅓ CUP MAYONNAISE
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 GARLIC CLOVE, GRATED OR MASHED TO A PASTE
2 TEASPOONS FRESH LEMON JUICE
¼ TEASPOON FINE SEA SALT
TO SERVE:
3 SLICES THICK-CUT BACON
1 LARGE AVOCADO, PITTED AND MASHED
8 SOURDOUGH WASAⓇ
1 CUP BABY ARUGULA
2 MEDIUM, RIPE HEIRLOOM TOMATOES, SLICED
FRESHLY CRACKED BLACK PEPPER
How to:
1.
If using oven to cook bacon, preheat oven to 400℉ and line a sheet pan with parchment paper.
1.
In a small bowl whisk together mayonnaise, oil, garlic, lemon juice, and salt.
3.
Lay bacon slices on prepared sheet pan and bake for 10 minutes, then flip slices, rotate pan, and bake until browned and crisp, about 5 minutes more.
4.
Alternatively, cook bacon in an air fryer at 400℉ for 10 minutes. Or cook in a skillet over medium to medium-low heat until crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
5.
To serve, spread a little avocado on each Wasa. Top with arugula and tomato slices, then drizzle with aïoli and sprinkle with bacon and pepper. Serve immediately.
KEEP EXPLORING
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