BLT with Spicy Avocado Yogurt Mayo

A BLT is an American classic.  The combination of bacon, lettuce, and tomato with a little mayonnaise and a crusty bread make the perfect sandwich.  A BLT is always my “go to” when I don’t know what else to order in a deli or diner, because it is not difficult to make; however, the quality of the sandwich is all dependent on the quality of the products you use.

Today I bring the sandwich to a higher level by choosing a whole grain sour dough bread, thick sliced bacon, and instead of mayonnaise, I made a spicy avocado yogurt mayo.  It is simple and delicious, and adds more protein to the sandwich to counteract all the carbs from the bread. Give this a try. . . . you won’t be disappointed.


16 – slices thick cut bacon
8 – slices whole grain sour dough bread
2 – large ripe tomatoes
Romain lettuce
1 – ripe avocado
¼ – cup fresh lemon juice
½ – cup plain greek yogurt
½ – tsp. salt
¼ – tsp. white ground pepper
1/8 – tsp. cayenne pepper (more or less to your taste)


Start by frying the bacon in a large skillet until it is golden brown.  While the bacon is frying, let’s make the avocado yogurt mayo.

Cut the avocado in half lengthwise and remove the pit.  Scoop out the avocado and add it to a food processor (you can also use a blender).  Next add the greek yogurt, lemon juice, white pepper, salt, and cayenne pepper.  If you do not like spice, use half the amount of cayenne pepper. Blend thoroughly until smooth and creamy.  Cover and set aside until the bacon is ready.

Spicy avocado yogurt mayo
Spicy Avocado Yogurt Mayo

You can make the avocado yogurt mayo ahead of time as long as you cover it well so that no air gets into the container.  

Once the bacon is nearly cooked, place it on a paper towel to drain.  In the meantime you can start to prepare the toast.  Slice the sour dough bread and toast it lightly.  Once the bacon and toast are done, it’s time to assemble the sandwich.

Spread a generous amount of the avocado yogurt mayo on both slices of bread.  Then place 4 slices of bacon on one half.


Next top it off with two large slices of tomato, and romain lettuce.  

It’s that simple.


Makes 4 sandwiches

Tofu Reuben Sandwich with Broccoli Slaw

Tofu Reuben, Broccoli, Slaw

A classic Reuben sandwich is made with corned beef, Swiss cheese, sauerkraut and Russian dressing. It is one of my all time favorites; however, I avoid eating it because I try to eat healthier. One day I was having lunch in a local cafe and noticed on the menu a Tofu Reuben sandwich. I had to try it. I am always looking for new ways to make tofu, so I was delighted to find that this sandwich was very satisfying. Just substituting the corned beef with the tofu turned a very decadent sandwich into a healthy, delicious one.

So I am making for you today my own version of a Tofu Reuben Sandwich. This is a great vegetarian sandwich that is hearty and satisfying. I enhanced the tofu with the warm spices of cumin and paprika, then grilled it lightly before adding it to the sandwich. Then I elevated the flavors with a homemade thousand island dressing.

Let’s start with the dressing. . .

Thousand Island Dressing

You can buy a bottled dressing, but I prefer to make my own. The recipe for homemade Thousand Island Dressing is very easy to make, and the flavor is fresh and delicious.

1/2 – cup low fat mayonnaise
2 – tbls. sweet relish
2 – tbls. ketchup
2 tsp. finely diced red onion
1/2 – clove garlic finely minced
1 – tsp. white vinegar
Pinch of salt
Pinch of ground black pepper
1/4 – tsp. Sriracha hot sauce ( or more if you desire)

Finely dice the red onion, and mince one-half clove of garlic.  Add all the ingredients to a medium sized bowl and mix well.  Store in refrigerator until ready to use .

Broccoli Slaw

I also served the sandwich with a broccoli slaw salad.  You can find the broccoli slaw in most grocery stores.  Broccoli is a nice variation to coleslaw.  I add a little extra red cabbage and red onion to the store bought mix to enhance the flavors.  Instead of a mayonnaise based dressing, I made a honey mustard vinaigrette. It is the perfect balance of sweet and sour.

12 oz – pkg. broccoli slaw
1 cup – thinly sliced red cabbage
2 tbls. – olive oil
2 tbls. – apple cider vinegar
1/8 tsp. – cayenne pepper
1 tsp. – Dijon mustard
Dash ground black pepper
1/2 tsp. – salt
1 tbls. – honey
1/2 clove – finely minced garlic
1/3 cup – diced red onion

Thinly slice the red cabbage, and dice the onion.  Add the broccoli slaw, red cabbage and onion in a large bowl, and set aside while you make the dressing.

In a small bowl, add the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, black pepper, and cayenne pepper.  Whisk until it emulsifies.  Pour over the slaw mixture and mix well.  Place in refrigerator for one hour before serving.

Now for the star of the meal . . .

Tofu Reuben Sandwich

16 oz. – Extra Firm Tofu
16 oz. – bag of Sauerkraut, drained
1/2 – lb. Swiss cheese
1 – loaf sour dough bread
Ground black pepper
Adobo seasoning

Drain the tofu and use paper towel to soak up the excess water. Slice the tofu into 1/2 inch thick pieces. Sprinkle both sides with salt, black pepper, and the Adobo seasoning to taste. Remember there is salt in the Adobo, so use it sparingly. Moderately sprinkle both sides with cumin and paprika.

Heat a little canola on a cast iron grill or pan. Cook until lightly browned on each side, about 3 minutes.

Assemble the sandwich. . .

Spread thousand island dressing on both slices of bread; top each slice with Swiss cheese. Place two slices of the grilled tofu on one slice and top off with sauerkraut.

Top off with sauerkraut

Add a little butter to the grill pan. Once it is melted add the sandwich and grill on both sides until golden brown. Add more butter as needed.

Serve immediately and Enjoy!

Makes 4 sandwiches.