Elevate Your Sandwich Game with a California Style BLT

Alison Needham

Rev up your boring BLT with some simple additions that are packed with amazing flavor. We eat these often in summer--even for dinner. Make these only with the freshest tomatoes--a store bought greenhouse tomato just isn't the same.

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Prep Time 5

Cook Time 5

Total Time 10

Course Lunch

Cuisine American

Servings servings

Calories 488 kcal

Equipment

Toaster
Large skillet

Ingredients

4 Slices of your favorite gluten free whole grain bread
4 slices prosciutto
1 large tomato
1 avocado
½ cup wild arugula
2 tablespoons mayo
salt and pepper to taste

Instructions

Toast the bread slices and set aside. Heat a large frying pan over medium heat. Add the prosciutto and cook, turning occasionally, until the prosciutto is crisp. It takes just a few minutes.
Slice the tomato into thick slices and the avocado into thinner ones.
Spread the bread evenly with the mayo. Layer arugula evenly over two slices of bread. Top arugula with tomato slices, then the avocado slices. Season the tomato and avocado slices lightly with salt and pepper. Top with crispy prosciutto.
Finally top sandwiches with remaining bread slices. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 488kcalCarbohydrates: 38gProtein: 11gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 16mgSodium: 471mgPotassium: 765mgFiber: 10gSugar: 6gVitamin A: 794IUVitamin C: 19mgCalcium: 98mgIron: 3mg

Keywords BLT, BLT Sandwich, BLT with avocado, California Style BLT, Gluten free sandwich

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