Recipe // Loaded BLT Sandwiches

Classic BLT’s get even better with the addition of avocado, pepper jack cheese, and spicy Ranch dressing in these Loaded BLT Sandwiches. A great and easy way to update a favorite.

Loaded BLT Sandwich (via):

2 pieces of sourdough or bread of your choice
mayo
spicy ranch dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper

Cover a baking sheet in aluminum foil and spray with nonstick cooking spray. Place bacon on the baking sheet, sprinkle with black pepper, and place into a cold oven. Cook the bacon until the oven is preheated to 400 degrees, continue baking until desired crispiness. Blot the bacon with paper towels to remove grease before adding to the sandwich.

While bacon is cooking, slice the tomatoes, avocado, lettuce and pepper jack cheese. Coat one side of each slice of bread first with a thin layer of mayo followed by a thicker layer of spicy ranch. Assemble the sandwich in this order, bottom to top: bread, lettuce, avocado, hot bacon, pepper jack cheese, tomato, and the final slice of bread. Serve immediately.

Black Bean, Corn, and Avocado Salad

Image and recipe via Eclectic Recipes

As the weather heats up, my desire to heat up the kitchen with hot ovens and skillets goes way down.  Enter this black bean, avocado, and corn salad that is perfect for dinner any day of the week!  Simply dice up all the vegetables, pour on the dressing, combine, and serve over a bed of tossed greens.  Simple, healthy, and refreshing..it doesn’t get much better.

Ingredients:

1 can black beans, rinsed and drained
1 can mexi-corn, rinsed and drained
2-3 avocados, diced
1 cucumber, diced
1/2 red onion, diced
1 tomato, diced

for the dressing:
juice of 1 lime
2 tbsp olive oil
2-3 sprigs fresh oregano
1/2 tsp cumin
salt/pepper to taste

Directions:

Simply add all the diced vegetables and oregano to a large bowl and mix well with dressing.  Refrigerate until ready to serve over tossed greens!