Blt sandwich with allioli

Name: blt sandwich with allioli
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 12 slice multigrain floor bread; 100 g bacon; 1 Red onion; 2 ready to eat avocado; 3 tastytom vine tomatoes; 6 el Yildriz Spanish allioli; 50 g butter lettuce; 100 g wafer thin smoked chicken

Sandwich with bacon, lettuce, tomato and Spanish allioli.

Ingredients

Kitchen Stuff

1 toaster
1 satepper

Directions

Toast the slices of bread in a toaster.
In the meantime, heat a frying pan with non-stick coating and fry the bacon for 5 minutes until crispy. Remove from the pan and drain on kitchen paper.
Cut the red onion into half rings and bake for 2 minutes in the remaining shortening.
Meanwhile cut the avocados in half. Remove the kernel, scoop out the flesh with a spoon from the peel and finely.
Cut the tastytom vine tomatoes into slices. Spread de of the slices of toast on one side with the allioli.
Divide the butterhead, tomato and paper-thin smoked chicken over ⅓ of these slices of bread.
Spread the rest of the slices of bread with the mashed avocado and top with the bacon and onion.
Place these on the slices of bread with smoked chicken and cover with the rest of the bread with the allioli on the bottom.
Insert a skewer to prevent the sandwich from falling apart. Serve immediately.