Avocado Bacon Sandwiches Recipes

Do you know that avocados make great sandwiches, but only if you know the right recipes. Avocado and chicken tortas, avocado bacon sandwiches and avocado chicken melt are 3 delicious avocado recipes you can learn to prepare.

Below are the recipes:

1. Avocado and Chicken Tortas


- 1 fully ripened Mexican avocado
- 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
- Salt and freshly ground black pepper, to taste
- 8 ounces grilled chicken breast, sliced
- 1 cup shredded iceberg or romaine lettuce
- 1 tomato, sliced
- 2/3 cup mashed black beans, divided
- 1/4 cup pickled jalapeño pepper slices


- Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
- In a small bowl, mash avocado.
- To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly.
- Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices.
- Firmly press tops of rolls on tortas.

Yield: 2 sandwiches

2. Avocado Bacon Sandwiches


- 1/4 pound bacon slices, chopped
- 1 ripe avocado
- 1/2 teaspoon lemon juice
- Salt and pepper, to taste
- 3 tablespoons butter, softened
- 4 large slices whole wheat bread
- Lemon twist and parsley sprig, to garnish


- Fry bacon until crisp. Drain on paper towels.
- Peel avocado, taking care not to remove bright green flesh just inside the skin.
- Cut in half and remove seed.
- In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
- Butter two slices of bread.
- Spread avocado mixture on buttered sides of 2 bread slices.
- Scatter bacon over avocado.
- Cover with remaining bread slices, buttered sides down, and press together.
- Cut off bread crusts.
- Cut each sandwich into 4 triangles.
- Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

3. Avocado Chicken Melt


- 4 boneless skinless chicken breast halves
- 1/2 cup cornmeal
- 1 teaspoon garlic salt
- 2 tablespoons vegetable oil
- 1/2 firm ripe avocado, peeled and sliced thin, divided
- 1 cup shredded Monterey jack cheese
- 4 wheat bread slices, toasted
- 1/2 cup plain yogurt
- 1/4 cup chopped sweet red bell pepper


- Rinse chicken with cold water and pat dry with paper towels.
- Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
- In resealable plastic bag, combine cornmeal and garlic salt.
- Add chicken; close bag and toss to coat well.
- In large nonstick frying pan, heat oil.
- Cook chicken in hot oil for 2 minutes per side or until lightly browned.
- Remove chicken from pan and place in shallow baking pan.
- Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
- Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
- Place each chicken breast on a slice of toast.
- Top with remaining avocado slices.
- In small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 servings.

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About The Author, Lucille Green
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