the BLT reinvented {aka the best BLT you will ever eat}
When it comes to sandwiches I go through phases. Sometimes I crave them for days and weeks on end and then sometimes I go months without even thinking about having one. I also tend to get sandwiches rather than make them; they have just never been that big for Paul and I.
But times are changing because I believe this here sandwich might be the best sandwich I have ever made or even had in my life! Bold statement, I know, but it is seriously good. It is a bit of a labour of love sandwich, it is not quite the slap some turkey and lettuce together, there is some preparation that goes into it but it is worth it, really, truly, worth it!
And it’s not hard work there is just a couple of steps needed, but it will all come together in 30 minutes tops. I know, I know a 30-minute sandwich? Just trust me, the 30 minutes will fly by and you will be munching down on a sandwich with a whole heck of a lot of love and flavour spread into it. Plus the chipotle cashew cream spread can keep all week so when you go to make this sandwich later on in the week you will already have half of it done!
I don’t even really know what this sandwich should properly be called. I like to think of it as a re-invented BLT, but really the only BLT part of it is the bacon and the arugula (aka lettuce) so I am not sure that even works. Whatever you want to call it, the one thing I do know is it is delicious!
It is jam packed and bursting with flavours that compliment each other from the bacon to the creamy avocado to the balsamic cabbage and carrot slaw to the chipotle cashew cream to the peppery arugula to the toasted sourdough bread. You can taste each individual layer of the sandwich with each bite you take, melding into one slam-dunk of a sandwich bite.
Enough of my ramblings just go and make it and taste it for yourself and dare to tell me it isn’t good! Kidding, kidding to each their own flavour profile, I just may never understand your taste bud if this sandwich doesn’t fit your profile ;) haha
Chipotle cashew cream, avocado, bacon, balsamic slaw & arugula sandwich
Ingredients {this will make three sandwiches}
6 slices of sourdough bread
9 slices of bacon
1 large avocado
½ cup arugula
¼ cup chopped red cabbage
¼ cup grated carrot
2 tbsp balsamic glaze
chipotle cashew cream
3/4 cup soaked cashews
1/3 cup fresh cilantro
juice of half a lemon
2 cloves of garlic
2 tbsp of chipotle puree (recipe below)
1 tbsp of honey
salt and pepper to taste
chipotle puree
1 can of chipotle peppers in adobe sauce
1 can of green chilis
directions
soak the cashews in water for at least 4 hours or you can soak them in boiling water for 45-1 hour.
preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Place the bacon on the baking sheet in individual slices. Bake for 25-30 minutes or until cooked the way you like. Once cooked take out of the oven and pat with some paper towel.
to make the chipotle puree blend the chipotle peppers in adobe sauce with the green chilis until smooth. you will have extra puree but you can freeze it for whenever you need some chipotle flavour.
here are a few recipes of mine that use that chipotle puree:
roasted red pepper & chipotle harissa
black bean chipotle heuvos rancheros
baked eggs with a chipotle maple black bean veggie medley
Once the cashews have soaked, place them in a food processor along with all of the other cashew cream ingredients. Blend until smooth.
Roughly chop the cabbage and grate the carrot, place in bowl and drizzle with 2 tbsp of balsamic glaze. Set aside.
to assemble
Toast your sourdough slices, spread a layer of the chipotle cashew cream on each side, add some sliced avocado, bacon, balsamic slaw, arugula, top with another slice of sourdough spread with cashew cream, cut in half and mow down!