This makes two hearty "hero"-type sandwiches, or it can be divided and served to four "dainty" eaters. It's an update on good old BLTs - just the thing for munching on while watching sport, or as a tasty bar-snack with a beer. Recipe supplied by Diane Davidson.
Ingredients
| 1 | Avocado |
| 1 to taste | Salt |
| 1 | Lime, juice only, or lemon |
| 1 tsp | Wasabi paste, use more or less depending on your heat-tolerance |
| 1 Tbsp | Fresh parsley, finely chopped |
| 1 to drizzle | Olive oil |
| 1 loaf | Ciabatta bread |
| 250 g | Bacon |
| 1 to serve | Sundried tomato pesto, or tomato paste |
| 1 to serve | Lettuce leaf, or mixed bean sprouts |
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Directions
- Make the wasavo: Mash the deseeded and peeled avocado with lime or lemon juice and a little salt. Add the wasabi paste and parsley and mash again.
- Heat a little olive oil in a heavy pan. Stir-fry the bacon until crisp. Scissor-snip into biteable chunks.
- Slice open the ciabatta and brush sparingly with olive oil. Toast lightly under the grill. Spread with a little tomato pesto or paste.
- Spread wasavo generously on the toasted bread and layer on the warm bacon and beansprouts or lettuce leaves.
- Wrap a paper towel or serviette around both ends of the filled loaf and cut in half to serve.
