Bacon and Avocado Sandwich with Pickled Onions

Breakfast, Dairy-Free, Lunch | June 27, 2016 pinterest share image

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Try this satisfying spin on a B.L.T. Pickled red onions—a classic Mexican condiment—should be in everyone’s fridge. They perk up any type of sandwich, as well as tacos, salads, and humble beans and rice. And they couldn’t be easier to make.


How to make a tomato heart

  • The oblong shape of grape tomatoes works best for making hearts. Choose two tomatoes that are roughly the same size and shape. Cut away about ¼ of each tomato, at a 45° angle.
  • Arrange the two bigger parts of the tomatoes into a heart shape and stick together with a toothpick.
  • Voila! Instant love.


  • 1 small ripe avocado, pitted and peeled
  • 2 slices whole-grain bread, toasted
  • 3 slices Applegate Sunday Bacon, cooked until crisp

Ingredients for Pickled Red Onions

  • 1 medium red onion, halved lengthwise and thinly sliced
  • ½ cup distilled white vinegar
  • ½ teaspoon salt
  1. Mash the avocado over 1 slice of toasted bread.
  2. Top with the cooked bacon and some of the pickled red onions.
  3. Top with the other slice of toasted bread.


  1. Combine the onions, vinegar, and salt in a small bowl and stir until the salt is dissolved.
  2. Cover tightly and refrigerate overnight.
  3. The pickled onions keep, tightly covered, up to 1 week in the refrigerator. Makes about 1 cup.
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