What is einkorn flour?
Watch our video and find out.
It was high time to revaluate our love for the BLT sandwich, so we took to the test kitchen and reinvented a classic. Our efforts resulted with a grilled avocado BLT drizzled with ranch dressing, nestled between two slices of our famous Dutch oven einkorn bread (all-purpose or whole wheat) then topped with a fried egg. We nailed it, totally and completely.
Perfection is in the details—that’s why we put the bacon on a baking sheet then placed it in the oven at 400 degrees for 20 minutes, then rotated the pan for another 10–20 minutes. To achieve extra-crispy results, we let the bacon rest on a paper towel while we prepared the sandwich.
The Dutch oven einkorn bread is simple to make and you’ll really notice the difference in freshness and flavor. Of course, we’re obliged to cut corners when it suits, so if Dutch oven bread doesn’t fit in your timetable, a loaf of artisanal bread from your supermarket bakery will do!
Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.
Grilled Avocado BLT with Egg and Einkorn Bread
- 2 slices einkorn whole wheat Dutch oven bread, thinly sliced
- unsalted butter, softened
- 2 slices Monterey Jack cheese
- 4 slices thick-cut bacon, cooked crispy
- 1 Roma tomato, sliced
- 1/2 avocado, sliced
- 1 leaf Romaine lettuce
- ranch dressing
- 1 egg, fried
- Heat a grill pan over medium heat. Spread butter on each slice of bread then place on grill pan, buttered side down, with a slice of cheese on each piece of bread. Keep temperature no higher than medium to keep bread from burning before the cheese has melted.
- Transfer bread from the heat to a cutting board. On top of one slice, place bacon, tomato, avocado and lettuce. Add ranch dressing to taste. You can add the egg inside the sandwich or cover sandwich with the remaining slice of bread then place the fried egg on top. Serve immediately!
We used ranch dressing, but use any flavor that rocks your palette!