BLT Sandwiches with Green Goddess Dressing
Create Cooking Challenge 2018 grand-prize winner Kiya Schnorr drizzles garlicky herbed dressing over heirloom tomatoes, avocado, thick-cut bacon and crisp bibb lettuce stacked on fluffy ciabatta.
Recipe Ingredients
- Green goddess dressing:
- - ½ cup mayo
- - ½ cup plain greek yogurt
- - 1 tbsp dijon
- - 2 tbsp roughly chopped fresh chives
- - 1 tbsp roughly chopped fresh tarragon
- - ¼ cup packed fresh parsley leaves 3 tbsp fresh lemon juice
- - 1 tsp Worcestershire sauce
- - 1 clove garlic
- - salt and pepper
- BLT sandwiches:
- - 6 slices thick cut bacon
- - 1 loaf ciabatta, halved lengthwise
- - 3 heirloom tomatoes, sliced
- - 1 avocado, sliced
- - 1 small head butterhead lettuce, leaves divided, cleaned and dried
- - salt and pepper
Recipe Instructions
Green goddess dressing:
- In a food processor combine all ingredients and process until smooth. Taste and season with salt and pepper.
BLT sandwiches:
- Heat the oven to 375°F. Lay strips of bacon on a rimmed baking sheet in a single layer about half an inch apart. Bake for 10 minutes then flip the pieces and continue baking 8-10 minutes more or until crisp but flexible. Drain on paper towels.
- Heat the broiler and toast the ciabatta halves until lightly crisp on both sides.
- Drizzle the bottom half of the ciabatta generously with Green Goddess Dressing and top with slices of tomato. Season with salt and pepper. Add the bacon slices followed by the avocado slices and another sprinkling of salt and pepper. Top with the lettuce leaves and another generous drizzle of Green Goddess. Press the top slice of ciabatta down firmly on to the sandwich and slice into four pieces and serve.