Yesterday was my first day of spring break. My district moved our spring break from mid-April to this week. This means that I have this week to chill before we start distance learning, but the idea of spring break and chilling seems kind of weird when things are so crazy and uncertain in the world. It’s only been one day indoors, but it feels much longer, which is interesting because I usually love staying in! Anyway, since both my husband and I are home, I figured I would make lunch for him so here it is. I kept it simple and made a BLAT sandwich. I know you might be thinking BLAT!? Bacon is not kosher!… Well, it is when you use Empire Kosher Turkey Bacon. I also decided to use my roasted garlic aioli and sun-dried tomatoes instead of fresh tomatoes, which gave it that special touch! The garlicky flavor of the aioli with the sweetness of the sun-dried tomatoes is amazing! Go try it!
Ingredients
- 2 slices of sourdough bread toasted per sandwich (I use Trader Joe’s Multigrain Sourdough Bread)
- Roasted Garlic Aioli
- Empire Kosher Uncured Turkey Bacon (as many or as few as you like)
- Sun dried tomatoes chopped
- Romaine lettuce
- Avocado sliced
Directions
- Toast the bread in a toaster or in the oven.
- Simultaneously, pan fry the bacon over medium heat for approximately 5 minutes, turn it over until you reach your desired crispness.
- Spread the roasted garlic aioli over both slices of toasted bread.
- Add the chopped sun dried tomatoes, lettuce, avocado, and fried turkey bacon. Place the second slice of toasted bread on top to make your sandwich.
- Enjoy!
Kosher Latina 