Bacon, Avocado and Tomato Club

Serves: 
12

Baguettes are perfect this sandwich because they soak up the mayonnaise, and all the juices from the tomatoes. The secret ingredient, however, is the basil pesto, which is lightly drizzled on at the end. It highlights and deepens all the other flavors, and the roasted tomatoes give the sandwich a meaty, satisfying taste.

Ingredients

24 cherry tomatoes
1 tbsp. olive oil
1 large baguette, sliced into 24 pieces
Melted butter
2 1/2 large California avocados
Fresh lemon juice
4 bacon slices, cooked crisp and cut into thin strips
1 cup micro greens or sprouts
1/4 cup basil pesto, thin consistency
1/2 cup mayonnaise

Steps

  1. Slice tomatoes in half and toss with olive oil. Roast at 400°F for 15 to 20 min. until lightly browned. Cool.
  2. Lower oven temperature to 375°F. Brush one side of baguette slices with melted butter. Bake at 375°F for about 15 min. until lightly toasted. Cool.
  3. Coarsely mash the avocados and mix with ½ tsp. lemon juice. Top each crouton with 1 tbsp. mashed avocado mixture.
  4. Combine mayonnaise and 1 tsp. lemon juice. Top avocado mixture with 2 thin strips bacon, micro greens or sprouts, mayonnaise mixture and roasted tomatoes. Drizzle with pesto.
Source: Chef-owner Deborah Branby, The Cheese Board, Reno, NV Courtesy of California Avocado Commission

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources