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Peppered Bacon BLT Party Sub with Chipotle Aioli

Prep 20 min
Total 20 min
Servings 8

Sure, you’ve had plenty of BLTs, but you’ve never had one like this! We’re talking peppered bacon, fresh tomatoes, avocado, crunchy romaine and a chipotle-flavored mayonnaise that takes the whole thing to a whole new level. MORE + LESS -

Ingredients

large loaf (16 oz) French bread, cut in half horizontally

1/2

cup mayonnaise

tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)

package (12 oz) crisply cooked thick-sliced peppered bacon (about 12 slices)

medium tomatoes, cut in 1/4-inch slices

leaves romaine lettuce

medium avocado, pitted, peeled and diced

Steps

Hide Images

1

Place bread halves on work surface, cut sides up. Tear bread from top and bottom halves, leaving about a 1/2-inch shell.
2

Stir together mayonnaise and chipotle; spread mixture on cut sides of bread. Place bacon on bottom halves. Top with tomatoes and romaine. Spoon avocado onto top half, pressing slightly into mayonnaise. Carefully replace top half of bread, pressing slightly. Cut in 8, and serve.

Expert Tips

Chipotle chiles in adobo are typically found in the Mexican section of your grocery store. Leftover chiles can be frozen for later use.
To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 590mg; 25%
Potassium: 330mg; 9%
Total Carbohydrate: 36g; 12%
Dietary Fiber 3g 13% Sugars 3g
Protein: 11g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 10%; 10%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;