“From our local newspaper-modified from a grilled sandwich. Don't let me stand in your way if you prefer to grill your sandwich.”
READY IN:
30mins
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

  • 8 slices bread (your choice-*sourdough, multigrain, whole wheat, etc.)
  • 1 cup mixed salad green
  • red onion, slices (optional)
  • 1 large tomatoes
  • 1 avocado, peeled, pitted and sliced
  • 8 sliced cooked bacon (see cooking instructions below in Step #6)
  • 4 ounces Cotija cheese
  • salt and pepper
  • 4 tablespoons fresh cilantro, chopped
  • 2 -3 tablespoons brown sugar or 2 -3 tablespoons piloncillo
  • for preparing the bacon

Directions

  1. *I used leftover garlic sourdough bread. fyi.
  2. Sandwiches: Build your sandwich starting out with one slice of the bread. Place a layer of salad greens; red onion slices, if using; tomato slices, few slices of avocado, two slices cooked bacon and one ounce cotija.
  3. Add 1 tablespoon cilantro leaves to each sandwich. Top with the other slice of bread.
  4. Repeat with remaining slices of bread.
  5. Serve immediately or wrap and refrigerate until ready to serve.
  6. Preparing the bacon: Preheat oven to 375 degrees. Line a sided baking sheet with foil and place a rack on top.
  7. Place the bacon slices on the rack and sprinkle with a couple of tablespoons of brown sugar.
  8. Bake 20 minutes or until the bacon is cooked through and crisp.

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