Bacon, avocado and tomato melt is a glorified avocado toast that doubles as an open-faced sandwich on whole grain bread, perfect for a quick breakfast or lunch.
Bacon, Avocado and Tomato Melt
By Sue Lau | Palatable Pastime
Welcome to #ImprovCookingChallenge for September, hosted by Nichole Little of Cookaholic Wife.
As a blogging group, each month we are tasked to come up with recipes that use two specific ingredients. This month the challenge was tomatoes and cheese (which was great since I have been overrun with garden tomatoes!)
Other challenges I have participated in include asparagus and cream-
Roasted Asparagus with Speck and Creamy Horseradish Sauce
Winter Squash and Bacon-
Roasted Butternut Squash with Candied Bacon and Pecans
Blueberries and Lemongrass-
Blueberry Lemongrass Quick Bread
Sugar & Spice-
Skeleton Gingerbread Cookies
So as you can see, we have a lot of fun figuring out what to make, and eat very well at that. And the best part is that you also get to join in the cooking fun, now that you have the recipes in hand! And for this month’s selection, just scroll down below the recipe printout and click the blue frog button to go to the linkup.
For this month, making the bacon, avocado and tomato melts was a no-brainer for me, since I had a lot of tomatoes already. On top of that, I have been piecing together some things I can eat that are fairly low carb. In this case using some smashed avocado that I got on sale with my beloved bacon and a bit of cheese on Sami’s low carb seven grain bread, but you can use whichever kind of bread you have. This particular one has been working out well for me. And of course, the cheddar cheese, because it wouldn’t exactly be a melt without it, right? And one can never have too much cheese.
Just ask my Wisconsin Cheesehead husband. Gawd I love that man, not just because he loves cheese either, but it helps. 😉
~s
Bacon, Avocado and Tomato Melt
Ingredients:
- 4 slices bacon, cooked crisp
- 1 ripe avocado, mashed
- 1 tablespoon mayonnaise
- 1 teaspoon white wine vinegar
- salt and black pepper
- 1 small ripe tomato, sliced
- 2 slices cheddar or colby cheese
- 2 slices whole-grain bread, toasted
Method:
- Cook bacon and drain.
- Preheat broiler or salamander.
- Toast bread.
- Mash avocado and stir in the mayonnaise and vinegar, salt and pepper.
- Spread toast with mashed avocado and top with tomato slices and half the bacon, then top with cheese.
- Chop the remaining bacon and sprinkle over the cheese.
- Broil until cheese bubbles and melts. Do not leave in the broiler unattended- it only takes a minute or less.
From the kitchen of palatablepastime.com
#ImprovCookingChallenge: Tomatoes & Cheese
1 Ingredient + 1 Ingredient= Endless Possibilities
More Tomatoes and Cheese Recipes:
The other recipes are linked, but on my platform, you have to click the button to go to that page. If you follow my blog, I am sure you have seen blue froggie before, as several blogging groups I participate in use it. Usually you might see the boxes here, but as I said, my host doesn’t do that. But no problem. 
Click on the hop link button to be transported to the other recipes:
I’m drooling….must be lunch time LOL.
Sounds like am amazing sandwich!
It’s the perfect autumn sandwich for BLT lovers. Can’t wait to try this, Sue.
No lettuce, but there is a bit of green. One of my fav sandwiches used to be at a grill who served the best quiche and also a sandwich called the B.L.A.S.T. which was a blt with avocado and sprouts. Wasn’t so very trendy back around 1980 but it was always delicious! And this is close enough at breakfast- and nice and quick too.
I love the addition of cheese turning a classic into a melt, I never thought of doing that before!
These sandwiches make a perfect brunch.