This is not really only for adults, but it does have some flavors finicky eaters might not appreciate, but the gourmet child will scarf it down and ask for more. This is also one of those recipes that can be made almost any time because most of the ingredients are probably already in your refrigerator.
Take a cookie sheet or jelly roll pan and place the bacon slice by slice into it. Place in a cold oven and turn the heat up to 350. Check the bacon at 10 minutes, and it should be done in about 15. Remove from the oven, and place bacon on paper towels to absorb grease. Set aside.
With a good serrated knife, slice the bread crosswise to have a top and bottom.
Put the basil leaves in a small food processor with the mayonnaise. Process until all the basin and mayonnaise have mixed together, best if the mayonnaise is pale green, but you may be flecks of basil. Set aside.
Slice the tomato into relatively thick slices, about a quarter of an inch. Set aside.
Peel and remove the seed from the avocado, then slice it as well. Set aside.
Spread half of the mayonnaise mixture on one half of the bread. Put the tomatoes in a neat line on the bread. Put the bacon on top of the tomatoes. Put the avocados on top of the bacon.
Take the cream cheese out of the box, and gently knead it still in its wrapper. Cut one end of the wrapper off. Slowly and carefully, from the bottom, squeeze the cream cheese over the sandwich, spread it slightly with a knife so it goes from end of end.
Place the remaining mayonnaise mixture on the other piece of bread, and put that bread on top to close the sandwich.
Get a large roll of cellophane wrap and wrap the sandwich well in it, then cut it into sandwiches, and wrap each sandwich separately. Wrapping submarine sandwich in plastic first will help keep it together when you want to cut it into individual sandwiches.
It's best to make this with the freshest ingredients possible, red ripe tomatoes from your garden, basil from your garden, bread bought or made that day.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 595 (70%)|
|Amt Per Serving||% DV|
|Total Fat 66.1g||88 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 103.2mg||32 %|
|Sodium 1398.3mg||48 %|
|Potassium 497.1mg||13 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 42.9g|
|Protein 18.8g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 848
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