Tomato, Avocado, Bacon, Lettuce and Egg (TABLE) Sandwiches

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The weather has finally turned toward summer, and this week I ramped up my running schedule. I love getting out on the greenways, but a side effect of more exercise is that I am STARVING. Not just a little peckish–I am “I could rip someone’s head off” hungry. Trying not to eat like a linebacker, though, ’cause if I do, I won’t be running anywhere. This version of a spring BLT sandwich (a TABLE sandwich) is more satisfying than the regular variety without being bad for me (like the 5 Guys burger I was contemplating). This is definitely a thick, Dagwood-style sandwich and it makes a meal on its own.

Why TABLE? Well, TABLE sounded like a better acronym for the ingredients than BLEAT, right? All of these ingredients except the avocado came from our local farmer’s market and were locally produced–even the whole grain, multigrain bread from La Farm.

Speaking of bread, if you are watching your carbs, this sandwich could also be served open-faced, if you wanted to eliminate one slice of bread (when the bread is fresh and truly whole, multigrain, I’m up for both slices!).

For supper, I sautéed some fresh asparagus in about 2 tablespoons of the bacon fat until they were just tender, and served that with our sandwiches. The sandwiches were so filling on their own, we didn’t need an extra vegetable, but it was delicious all the same. Yum!

Spring TABLE Sandwich (makes one sandwich)
One sandwich has 560 calories and 23 grams of protein. It is a meal by itself!

  • 2 slices whole, multigrain bread (La Farm)
  • 1/4 organic avocado
  • 1 slice local raw cheddar
  • 1 organic Roma tomato
  • 1 leaf organic lettuce
  • 2 slices cooked local bacon
  • 1 farm egg
  • 1 teaspoon organic mayonnaise
  1. Toast the bread slices and set aside.
  2. Mash the avocado with a fork until it is guacamole texture. Set aside.
  3. Slice the tomato and set aside.
  4. In a small nonstick pan, cook the egg to your desired done-ness. I like lightly fried with a slightly runny yolk.
  5. Assemble your sandwich by spreading the avocado on one slice of bread. Top with cheese, bacon, tomato, egg and lettuce.
  6. Spread mayonnaise on the remaining slice of bread and put that slice, mayo side down, on your sandwich.
  7. Dig in!

 

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2 responses

  1. Brings back memories of growing up in South Florida. This was a popular sandwich there – often minus the egg.

    Tad

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