Bacon, Avocado, and Tomato Sandwich

I love avocados. I don't eat them that often, and I'm not sure why. But recently I came across a source where you can have freshly harvested Haas avocados shipped direct to your door.

The link is: California Avocados Direct.

Shipping was free, and a few days later I had 5 hard, firm, unripened avocados in my house. They were shipped in a nice box filled with straw, all in all a nice presentation.

Now the thing about receiving 5 avocados at once is they can all ripen at the same time, and who wants that many ripened avocados all at the same time?  Usually you wouldn't, so I figured out what to do. Place the avocados is a plastic bag on the counter for about a week, they will slowly begin to ripen (skin turns very dark and they are soft when pressed gently) Then, take one or two out of the bag and leave on the counter. They will then ripen while the ones remaining in the bag are still not ready. Try it, it works!

When the first one finally ripened, I couldn't wait to try it. I sliced half the avocado thinly and placed on a small plate, fanned it out,  dusted it simply with salt and pepper, and tried it.  Absolute heaven, seriously, best avocado I'd ever had. And then I promptly sliced up the remaining half and devoured it also.

The next day, I took out another avocado, left it on the counter until perfectly ripened, and decided I just had to have a Bacon, Avocado and Tomato Sandwich.

I lightly toasted some whole wheat bread, spread with mayonnaise or salad dressing (or thousand island dressing also!) sliced avocado, crisp bacon, and sliced fresh hot house tomatoes.

Sure you could add lettuce, but I wanted the texture of the creamy avocado, the crunch and saltiness of the bacon, blended with the juiciness of the ripe tomato only. It worked for me.

One of the best sandwiches I've ever had.  And you have to admit, that's a purty good lookin' meal.

Get some avocados, and make yourself one or three.

Straight Up Egg Salad

Look, I know it's a lame photo. What happened was, I made a half a sandwich, photographed it, and then ate it. It was DELICIOUS!   So I made another half, and this time I loaded it up with the salad.....but didn't take photos. So this photo is merely a "ghost" of what YOUR sandwich could look like.

But here's the other thing.  As I looked at my lame photo, I realized it kinda makes ya wanna make an egg salad sandwich, and make a BETTER and BIGGER one. So, I think the photo works in a longing kind of enticing way.   Was that strange to say?   ha ha....

One of my favorite sandwiches is Egg Salad. I've tried recipe after recipe for years and like some, and not too crazy about most of them. I especially find I don't like the egg salad recipes that have ingredient after ingredient. So I tried messing around with the ingredients I know I like in my egg salad, along with another new one, and I loved it. This is probably my go-to egg salad recipe from now on. Check it out.

4 large eggs
3 tablespoons mayonnaise or salad dressing
salt and pepper to taste
1 teaspoon chopped chives
1 teaspoon Dijon mustard
2 teaspoons Smoked (Sweet) Paprika

that's it!  Quick and easy and delicious, especially after the flavors blend overnight.

Bring a saucepan of water to a boil. Turn off and gently add the eggs into the water. Cover pan, remove from heat, and let sit for exactly seven minutes. (Yup, seven minutes, perfectly done egg for egg salad, you'll see) Immediately drain hot water and replace with cold water to arrest the cooking process.

Peel eggs, and using a fork, mash into smallish pieces in a bowl. Add the balance of ingredients and mix thoroughly.

Refrigerate.

On the bread of your choice, spread a thick layer of egg salad and enjoy. I especially like my egg salad on toasted bread or in pita bread. Enjoy!