Ugly Tomato BLTT
| Serving Size | 1 |
|---|
• 3 slices Turkey bacon, cooked crisp
• 4 slices Butterball Oil Browned Turkey Breast
• 2 slices Focaccia bread ¾-inch thick, toasted, warm
• Olive oil as needed
• A pinch of Rosemary
• 3 Tbsp Fresh Avocado Mayonnaise
• 2 slices Heirloom tomatoes 3/16-inch thick
• 1/4 cup Spring mix
• 6-10 ea Roasted sweet potato wedges
• Fresh Avocado mayonnaise
• 1 ea Avocado
• 1/3 cup Mayonnaise
• 1 tsp White Worcestershire sauce
• Salt and pepper to taste
• McCain Roasted Sweet Potato Wedges
• 3 ea Sweet potatoes cut into 6 wedges per potato
• 2 Tbsp Olive oil|2 tsp Smoked paprika
• 1 1/2 tsp. Sea salt|1 tsp Black pepper
• 1 tsp Green onions
• 1 tsp Cilantro
• 1/2 cup Habanero lemon honey
Directions
PREPARE THE UGLY TOMATO BLTT
- Brush the tops of each slice of the focaccia bread with olive oil, sprinkle with rosemary and toast to a golden brown.
- Spread 1 ½ tablespoons of Fresh Avocado Mayonnaise on the inside of each slice of bread.
- Assemble the sandwich in the following order: bottom slice of toast, sliced turkey, heirloom tomatoes, spring mix, turkey bacon, top slice of toast.
- Plate and serve with a side of Roasted Sweet Potato Wedges.
PREPARE THE FRESH AVOCADO MAYONNAISE:
- Combine the avocado with the mayonnaise and Worcestershire sauce and blend well, adding salt and pepper as needed.
- Place the mixture into a covered container, label and date.
- For best results, refrigerate for at least 2-3 hours before use.
PREPARE THE ROASTED SWEET POTATO WEDGES
- Toss the sliced sweet potatoes with olive oil.
- Mix together the paprika, salt and black pepper and sprinkle over the oil-coated potatoes.
- Bake the potatoes for about 20 minutes, until crisp.
- Garnish with green onions and cilantro and serve with habanero lemon honey (drizzled or on the side).
Your Partner in Culinary Excellence
Customer Portal