The BAT with Chipotle Garlic Mayo on Nature’s Pride Country White Bread

Nature’s Pride is offering a chance at hotel and airfare for Foodbuzz’s fantastic festival. Well, so I hear it’s fantastic, as every one of my blogging buddies who went last year bragged about it for the next month.

Sadly, I was not there. I felt happy for my friends, but completely green with envy at the same time. I badly want to go this year and am crossing my fingers and toes that I get picked for this opportunity.

Besides, I really want to share this sandwich with everyone I know. It’s swoon worthy. Or maybe that’s just the bacon talking. Either way, I love to share and would have a chance to do so at the festival if picked.

So here’s my entry. Nature’s Pride you make a darn good bread, and I’m hoping this little sandwich is tasty enough to make the cut.

I have a feeling there are going to be a ton of fantastic entries. Please keep your fingers crossed for me! And maybe your eyes, and your toes…

The BAT with Chipotle Garlic Mayo on Nature’s Pride Country White Bread

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1 1/2 pounds applewood smoked thick cut bacon

Chipotle Garlic Mayo, below
1 to 2 tomatoes, sliced and squeezed of some of the juice
2 avocados, sliced

8 slices Nature’s Pride Country White Bread

Fresh ground pepper

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Place half the bacon on the foil side by side and bake until the top starts to brown. Carefully flip the bacon and cook until the bacon is done to preference.

2. Carefully move bacon to a paper towel covered plate and blot off grease. Repeat with the rest of the bacon. Cut the bacon in half and set aside.

3. Make the Chipotle Garlic Mayo. Spoon sauce to taste onto one or both pieces of bread per sandwich. Layer the sandwiches with tomato, avocado, bacon and season with pepper. Top with bread slice and cut in half to serve.

Makes 4 sandwiches. Total time 25 minutes.

Chipotle Garlic Mayo
1 chipotle pepper in adobo sauce (from a 7 ounce can)
1 tablespoon adobo sauce (from the can)
Juice of ½ a lime
1 clove garlic
1 cup mayonnaise
½ tsp salt

Combine ingredients in a small or mini food processor. Pulse until smooth and well blended. Taste for spice. Add another chipotle if desired.

Recipe and photographs by Laura Flowers.