Avocado Club Sandwich
Recipe type: Clean Eating Sandwich
Total Time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Yield: 4 sandwiches
For the Garlic Toast:
  • 8 slices 100% whole wheat bread
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, finely minced
For the Creamy Pesto:
  • ½ cup Basil Pesto
  • 2 teaspoons organic horseradish
For the Sun-Dried Tomato Compote:
  • 8 sun-dried tomatoes
  • ¼ cup water
  • 2 tablespoons organic raw honey
For the Club Sandwiches:
  • 8 slices certified organic, pastured bacon
  • 1 cup baby arugula
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • ½ cup roasted red peppers, thinly sliced
  1. Arrange the slices of bread on a baking sheet so that no two are overlapping. Use a basting brush to brush some olive oil all over the top of each piece of bread. Then use a table knife to spread a bit of minced garlic over each slice. Place the baking sheet under the broiler and toast until bread is crisp and golden, about 4-6 minutes.
  2. Adjust the oven heat to 400 degrees F.
  3. Transfer the bread to a plate or cutting board to cool, then place a wire cooling rack on the baking sheet. Arrange the bacon strips on the wire rack so that no two pieces are overlapping. Cook the bacon about 8-10 minutes, or until small bubbles form and the bacon begins to brown and crisp. Carefully remove the baking sheet from the oven, taking care not to splatter any bacon grease.
  4. Meanwhile, prepare the Creamy Pesto: add the basil pesto and the horseradish to a bowl and stir until well combined.
  5. Also prepare the Sun-Dried Tomato Compote: to a food processor or blender, add the sun-dried tomatoes, water, and honey. Pulse until a thick jelly is formed. Stir the mixture, ensuring all the honey is well combined with the mixture, then pulse again.
To build an Avocado Club:
  1. Grab one slice of bread and spread a layer of the Sun-Dried Tomato Compote all over the plain side of the bread (the side without olive oil and garlic). Top with a layer of baby arugula, 3-4 slices of avocado, 4-5 strips of roasted bell peppers, and 2 slices of bacon. Grab a second slice of bread and spread a layer of the Creamy Pesto all over the plain side to top off the sandwich.
Nutrition Information
Serving size: 4 Calories: 347 Fat: 16g Saturated fat: 3g Carbohydrates: 40.2g Sugar: 14.7g Sodium: 405mg Fiber: 8.1g Protein: 14g Cholesterol: 10mg
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2013/10/03/avocado-club-with-creamy-pesto-and-sun-dried-tomato-compote/