Avocado BLT with Red Onions and Mixed Salad Greens


8 slices (1/4 inch or about 1/2 ounce) roasted garlic bread or other favorite bread
2 tablespoons butter, softened
1 cup mixed salad greens
Red onions slices, optional
1 large tomato
8 slices cooked bacon (see note)
8 ounces fresh mozzarella cheese, sliced into 8 slices
1 large ripe avocado, halved, pitted and sliced
Salt and pepper to taste
1/4 cup cilantro leaves, optional


Have ready a panini maker, George Foreman-type grill or a skillet.  For each sandwich, butter one side of each slice of bread. Build your sandwich starting out with one slice of the bread, butter side down. Place a layer of salad greens; red onion slices, if using; tomato slices; 2 slices cooked bacon; 2 slices mozzarella and several slices of avocado. Sprinkle the avocado with salt and pepper to taste and 1 tablespoon cilantro leaves. Top with another slice of bread, butter side up.

Place in the panini maker or grill and follow manufacturer’s instruction for cooking. Or place in the skillet and cook until golden brown on one side, turn over and cook on the other side.

Serve these sandwiches immediately or wrap and refrigerate until ready to serve.

Other Info

Cook’s Note: Cook bacon in the oven sprinkled with brown sugar for a real treat. Preheat the oven to 375 degrees F. Line a sided baking sheet with foil and place a rack on top. Place the bacon slices on the rack and sprinkle with a couple tablespoons brown sugar. Bake about 20 minutes or until the bacon is cooked through and crisp. Or you can place the slices directly on the foil. When cooked through, Transfer the slices to a paper towel and pat the grease off.

Serves: 4

Nutrition Info per serving: 421 cal (69 percent from fat), 32 g total fat, (13 g saturated), 63 mg chol, 19 g carbo, 16 g protein, 472 mg sodium, 4 g dietary fiber

Recipe from Susan M. Selasky

Chicken Paillards With Avocado-Pomegranate Salsa

Look for pomegranate molasses at specialty stores. If you can’t find it, boil down some pomegranate juice until it’s glaze-like or substitute a balsamic glaze.


4 boneless, skinless chicken breast halves (4 to 6 ounces each)
1/4 cup fresh lemon juice
3 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

1 large lemon
Seeds from 1/2 medium pomegranate
3 small green onions, thinly sliced
2 medium firm-ripe avocados, pitted, peeled and cut into 1/4-inch dice
2 tablespoons olive oil
1 tablespoon chopped flat-leaf parsley
1 teaspoon finely minced seeded jalapeño
1 teaspoon pomegranate molasses
1/2 teaspoon Kosher salt


Pound each chicken breast between pieces of plastic wrap until about 1/8-inch thick. Or, if using large chicken breasts, cut them in half horizontally so you have two thin, even pieces. In a shallow bowl, stir in the lemon juice, 2 tablespoons olive oil, 1 tablespoons pomegranate molasses, salt and pepper.

Add the chicken, turn to coat well, and cover and refrigerate for at least 20 minutes and up to 1 hour.

Salsa: Finely grate the zest from the lemon and then squeeze out 1 tablespoon juice. Place the pomegranate seeds, discarding any pith, into a bowl. Add the lemon zest and juice, green onions, avocado, olive oil, parsley, jalapeño, 1 teaspoon pomegranate molasses and 1/2 teaspoon salt. Fold gently with a rubber spatula. Season to taste with additional salt.

To cook the chicken: Heat 1/2 tablespoon olive oil in a 12-inch skillet over medium heat. Add 2 chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more.

Transfer the chicken to a plate and cover to keep it warm. Repeat with the remaining 1/2 tablespoon of oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Other Info

Cook’s Note: To remove the seeds from a pomegranate, cut 1/4-inch off the top. Score the pomegranate on all sides. Place it in a bowl of water and pull apart. Push the seeds out uing your fingers. The white pith floats to the top and the seeds sink. Strain out the seeds.

Serves: 4

Nutrition Info per serving: 430 cal (61 percent from fat), 29 g total fat, (4.5 g saturated), 65 mg chol, 20 g carbohydrates, 26 g protein, 310 mg sodium, 9 g dietary fiber

Recipe Adapted from Fine Cooking magazine February/March issue