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Grilled Bacon and Buffalo Mozzarella Sandwiches with Hass Avocado Recipe
This Panini-style grilled sandwich recipe melds together layers of crispy bacon, thick slices of mozzarella cheese, and a topping of Italian-inspired avocado pesto in one stylish entree. Prepare this avocado and bacon sandwich in a sandwich press or on the stove top; this hot sandwich is sure to be a favorite.
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Re-Calculate: Ingredients
Ingredients:
- 4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
- Extra-virgin olive oil, for grilling
- Hass Avocado Pesto (see make-ahead recipe below)
- 1 ripe, Fresh Hass Avocado, peeled, seeded, quartered and cut into 1/4-inch slices
- 1 tsp. fresh lemon juice
- Salt, to taste
- Fresh ground black pepper, to taste
- 1 large, vine-ripened tomato, cored and cut into 1/4-inch slices
- 1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
- 8 slices bacon, cooked and broken in half
Hass Avocado Pesto
- 2 cloves garlic
- 1 1/2 bunches fresh basil leaves
- 1/3 cup pine nuts, toasted
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1 ripe, Fresh Hass Avocado, peeled, seeded and scooped out
- 1 tsp. fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
- Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
- In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
- Season the tomatoes with salt and pepper to taste.
- On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
- Place the tops of the bread onto the sandwiches and press firmly.
- Place a sandwich in a pre-heated sandwich press.
- Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
- Repeat with remaining sandwiches.
- Cut the grilled sandwiches in half, arrange on a platter and serve immediately.
Hass Avocado Pesto
- In a food processor, purée the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
- Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth, but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.
Nutrition Facts
View
% Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 80%; Iron 20% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Quick Nutrition
Facts
Amount Per Serving
| Calories: | 820 |
| Total Fat: | 59 g |
| Saturated Fat: | 15 g |
| Trans Fat: | n/a |
| Cholesterol: | 55 mg |
| Sodium: | 1430 mg |
| Total Sugars: | 7 g |
| Protein: | 29 g |
Category:
Sandwiches
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