B.L.A.T with Pesto Mayo
and Sweet Potato Fries
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Avocado
2 unit(s)
Tomato
56 g
Lettuce
250 g
Bacon Strips
4 tbsp
Mayonnaise
0.18 cup
Basil Pesto
8 unit(s)
Whole Wheat Bread
2 tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
Nutrition Values
Cooking Steps
Wash and dry all produce.* Peel then cut the sweet potato into 1/8 inch match sticks. On a parchment lined baking tray toss the fries with 2 tbsp oil and half the italian seasoning. Bake in the middle of the oven until the fries are golden brown and sligthly crispy, 24-25 min.
Thinly slice the tomato into 1/4 inch rounds. Roughly chop the lettuce. Core then cut the avocado into slices. In a small bowl combine the mayo and pesto. Stir to combine. Set aside.
Line another baking sheet with parchemnt paper. Evenly lay out the bacon. Sprinkle over 1 tsp sugar and the remaining italian seasoning. Bake in the top of the oven until the bacon is crisp and cooked through 10-12 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Heat a large non-stick pan over medium high heat. When the pan is hot add 2 tbsp butter to the pan. Swirl to melt. Add 4 pieces of bread to the pan. Cook 1-2 min per side until golden brown and crisp. Set the toast aside and repeat with remaining bread and another 2 tbsp butter.
Spread 1/2 tbsp basil mayo over 4 pieces of toast. Top with the bacon. Sprinkle the cheese over the warm bacon. Top with the avocado, tomato and lettuce. Top with the remaining toast. Slice each club house in half.
Divide the club house between plates and serve with a side of sweet potato fries. Serve with any remaining basil mayo.