Peach, Bacon, Avocado Sandwich

I can barely keep up with all the fresh produce this time of year. With so many tempting recipes to highlight the tomatoes, peaches, berries, and corn, it makes me wish the month of August lasted for at least half the year.

The second I saw this recipe in my Food Network Magazine, I knew I’d be making it. I had most of the ingredients on hand, thanks (once again) to our CSA box. I also had some avocado in the fridge from a snack earlier in the week. So I obviously decided to add that to the sandwich. When does avocado make things worse? How about never.

As I mentioned the other day on Facebook, I always whip up homemade mayo this time of year for my tomato sandwiches. I loved the addition of basil and lemon to the sauce for this sandwich.

Like most sandwich recipes, if you don’t have all of these ingredients on hand, feel free to make this sandwich with substitutions. I’ve made it a couple times in the last few weeks using spinach instead of arugula, and once even left out the avocado.

One Year Ago: Egg, Avocado, and Apple Salad
Two Years Ago: Homemade Hamburger Buns and Chicken with Melon Salsa
Three Years Ago: Peanut Butter Brownies
Four Years Ago: Panzanella

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Peach, Bacon, Avocado Sandwich

Peach, Bacon, and Avocado make a surprisingly delicious combination in this summertime sandwich

Yield: 2 sandwiches

Ingredients:

For the Basil Sauce
1/4 cup packed basil
1 tsp lemon juice
3 Tbsp mayonnaise, homemade recommended
Salt and pepper

For the Sandwiches
4 pieces multi-grain bread, toasted
6-8 slices bacon, cooked
1 ripe peach, sliced
1 avocado, sliced
Arugula

Directions:

For the Basil Sauce
Combine all of the ingredients in the bowl of a food processor. Pulse until completely combined.

For the Sandwiches
Spread basil sauce on two of the slices of bread. Spread the peaches over the sauce.

On the other two slices of bread, layer the avocado, bacon, and arugula.

Stack sandwich halves to make two sandwiches. Slice each sandwich in half and serve.

Recipe adapted from Food Network Magazine

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4 Responses to “Cookie Carnival – Blueberry Lemon Cookies”

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    1
    SiHaN — May 31, 2008 at 12:58 am

    how did you manage to get yours looking lyke the crumbly toppings of a muffin? my are so darn smooth!!! gosh.. yours look reallie enticing. great job!

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    2
    Mevrouw Cupcake — June 2, 2008 at 7:09 pm

    Cakey is just the word I was looking for! We gobbled these all up in flash!

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    3
    Jen — June 2, 2008 at 8:06 pm

    I’m not sure how I did it. I just followed the directions… I used frozen blueberries and my batter definitely looked like ice cream out of the fridge. I love cakey cookies so these really hit the spot for me!

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    4
    Hygeian Stew — June 4, 2008 at 11:52 am

    Those do look like muffin tops (the yummy part). I enjoyed the cakey cookies too!

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