Bacon Avocado BLT

With Miso-Sambal Potatoes

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

A note about serious food allergies

Bacon, lettuce, and tomato has been a perfect trio for ages, but why not add another beloved ingredient and make it a quartet? Avocado, we see you and we like what we see! Crispy, panko-coated avocado gets added to the classically good sandwich with a side of miso- and sambal- roasted potatoes for extra kicks.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 2 Roma Tomatoes
  • 15 oz. Red Potatoes
  • 2 Parsley Sprigs
  • 1 Avocado
  • Info
    2 Tbsp. Miso Paste - Gluten-Free
  • 2 tsp. Sambal
  • 6 Bacon Strips
  • Info
    2 cups Panko Breadcrumbs
  • Info
    6 Sourdough Bread
  • Info
    1.875 oz. Mayonnaise
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare 2 baking sheets with foil or use nonstick baking sheets. Throughly rinse produce and pat dry. Cut bottom off of romaine hearts, then quarter heart. Slice Roma tomatoes. Quarter red potatoes. Stem and roughly chop parsley. Halve, remove the pit, and slice avocado.

  • Step 2 - Cook the Potatoes

    Cook the Potatoes

    Place the potatoes in a mixing bowl, along with the miso paste, sambal, 1 tsp. of olive oil, and a pinch of salt and pepper. Toss the potatoes, being sure to evenly coat them, then transfer to prepared baking sheet. Place in the oven, and cook for 25 minutes.

  • Step 3 - Cook the Bacon

    Cook the Bacon

    While the potatoes are cooking, line the bacon up on prepared baking sheet, then place in the oven and cook for about 12 minutes. Allow to slightly cool, then slice each piece in half.

  • Step 4 - Fry the Avocado

    Fry the Avocado

    Heat 2 Tbsp. of olive oil in a medium pan over medium heat. Place panko into a mixing bowl, along with a pinch of salt and pepper. Then bread the sliced avocado, and place into the heated oil as you go along. Quickly fry the avocado slices for about 1 minute per side, then transfer to a plate lined with paper towel.

  • Step 5 - Toast Bread

    Toast Bread

    Either in the oven or toaster, lightly toast the slices of bread until golden brown.

  • Step 6 - Plate the Dish

    Plate the Dish

    On one of the slices of bread, spread mayo on it until surface is lightly covered. Then add a few slices of romaine, followed by some Roma tomato slices. Add a couple slices of avocado, then slices of bacon. Place another slice of bread on top, then repeat the same process, and finish the sandwich off with one of slice of bread. Slice the sandwich in half, if desired, then serve with miso potatoes, and a garnish of chopped parsley.