© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Angie Tee
Servings: 4 sandwiches
8 slices of sourdough Bread, toasted with unsalted butter
green leaf lettuce, rinsed and dried
1 beefsteak tomato, sliced
12 strips cooked smoked thick center-cut bacon
4 fried eggs
1 firm and ripe avocado, sliced thickly
Spread some chipotle aioli generously over one side of each slice of toasted bread. Top with lettuce on half the bread slices, tomato, bacon, fried egg, and avocado. Cover with the other slice of bread. Press the sandwich firmly, cut into half and serve immediately.
5 cloves of garlic, peeled
¼ cup olive oil
2 chipotle from can with a little sauce
1 egg yolk
1 teaspoon freshly squeezed lime juice, or to taste
sea salt, to taste
freshly ground black pepper
In a small saucepan, over low heat, cook the olive oil and garlic for about 10 minutes, or until the garlic is softened and light golden brown in color. Remove the garlic and let the oil cool slightly.
Put the garlic, chipotle, egg yolk, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. With processor running, add the reserved oil in a thin, steady stream. When the aioli is emulsified and all the oil has been absorbed, scrape it into a bowl and adjust the seasoning to taste with salt, pepper, and lime juice.