Photography by Douglas Bradshaw
Food styling by Ruth Gangbar
First published in Wish November 2005
Squeeze on a few drops of lime or lemon juice to keep the brilliant green of the avocado from turning brown.
food
Avocado & Pancetta BLT with Dijon Aioli
A diner favourite with a delicious gourmet twist that won't break the bank.
Ingredients (Serves 4)
| 1 | egg |
| 1/2 tsp | Dijon mustard |
| 1 | clove garlic, minced |
| 1 tbsp | lemon juice |
| 1 cup | vegetable oil |
| 1/2 tsp | kosher salt |
| 8 | slices multigrain bread |
| 4 | large tomatoes (mix of red and yellow), sliced | 1 | avocado, pitted, skin removed, sliced |
| 8 | slices pancetta, cooked crispy |
| 1 | cup arugula |
Instructions
- To make aioli, place egg, mustard, garlic and lemon juice in a bowl or food processor. Whisking, or with a machine on, slowly add oil, then salt.
- For each sandwich, spread 2 tablespoons aioli on each bread slice.
- Layer sliced tomatoes, avocado, pancetta and arugula on one slice. Top with remaining slice and dig in.
Nutritional information
Nutrients per serving: 596 calories, 42 g fat, 13 g protein, 10 g carbs, 8 g fibre.
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