Description
The Ultimate Sandwich: The BALTE (Bacon, Avocado, Lettuce, Tomato, Egg).
Chipotle Mayo recipe lightly adapted from Serious Eats. Sandwich copycatted from The Porch, Kitchen & Cantina in Winston Salem, NC.
Ingredients
- FOR THE CHIPOTLE MAYO:
- ¼ cups Light Mayonnaise (I Like Hellman’s Light)
- 2 Tablespoons Fat Free Greek Yogurt Or Light Sour Cream
- 1 whole Chipotle From A Can Of Chipotles In Adobo
- 2 teaspoons Freshley Squeezed Lime Juice
- FOR THE SANDWICHES:
- 6 slices Bacon
- 4 slices Good Sandwich Bread (I Used Panera’s Sesame Semolina)
- 2 slices Leafy Green Lettuce
- 1 whole Small Tomato, Sliced 1/4-inch Thick
- ½ whole Ripe Avocado, Sliced
- 2 Eggs
Preparation
Place all mayo ingredients in a food processor and blend on high until uniform in color.
In a large skillet over medium-high heat, cook bacon until crispy, about 2 minutes per side. Place the cooked bacon on paper towels to drain. Remove some of the bacon fat from the skillet, but leave enough to grill the bread.
Place bread in the skillet and grill over medium heat until one side is slightly browned and crispy, about 3 minutes. Place bread on plates to assemble the sandwiches.
Spread the inside of each slice with chipotle mayo. Top each bottom slice of bread with lettuce, tomato, avocado, and bacon.
In the same skillet, fry eggs in the leftover bacon grease on medium-high heat until whites are opaque but yolks are still runny, about 1 minute per side. Place one egg on top of each sandwich. Top with the remaining bread slices.
Serve immediately.
