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Nutrition Facts
Serving Size 255 g
(Approx. 4 Servings)
Amount Per Serving
Calories 700 Calories From Fat 430
% Daily Value*
Total Fat 47 g 72%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 1450 mg 60%
Total Carbohydrate 32 g 11%
Dietary Fiber 5 g 20%
Sugars 2 g
Protein 28 g
Vitamin A 50% • Iron 10%
Vitamin C 45% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Bacon, Lettuce, Tomato and Hatch

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 slices of H-E-B Hatch Bacon
2 egg yolks
1 garlic clove, whole
2 hatch peppers, roasted, peeled, seeded, and chopped
3/4 cup(s) grapeseed oil
1 Tbsp lime juice
1/2 Tsp black pepper
8 slices of H-E-B Bakery Asiago Bread, cut thick
1 large avocado
1 cup(s) cherry tomatoes, halved
2 cup(s) romaine lettuce, shredded
4 slices Pepper Jack cheese
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Instructions

1
Preheat oven to 400˚F.
2
Line a baking sheet with parchment or foil.
3
Place strips of bacon on sheet pan and bake for 10 to 12 minutes or until bacon is crisp. Set aside.
4
In a blender combine egg yolks, garlic, and hatch peppers. Blend on medium high speed and slowly add in grapeseed oil.
5
Continue adding oil until a thick emulsion is formed, then add in lime juice, and pepper.
6
Remove mayonnaise from blender and place in a resealable container and refrigerate for up to 5 days.
7
Toast bread well and set aside.
8
To build the sandwich, combine 4 or 5 tablespoons of mayo with diced avocado, tomatoes, and romaine lettuce. Then place a slice of cheese on the bread followed by bacon and salad.
9
Serve open faced or with second slice of bread. Serve immediately.
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