Tortilla BLAT

Ingredients

• 4 rashers of bacon
• 1 avocado
• 1 tomato
• 2 large tortillas
• 1 cup baby spinach leaves

Method

• Start by cooking the bacon to preferred level of crispiness.
• Meanwhile, scoop out the avocado flesh and mash in a bowl, and thinly slice the tomato
• Lay the tortillas out on the bench and cut 4 lines, 1 at each quarter, leaving the centre untouched (you will need this to fold the BLAT)
• Starting at the bottom left and moving clockwise, spread the avocado onto that quarter, the tomato on the next quarter, the spinach and then the bacon
• Carefully take the avocado quarter and fold it over the tomato, then fold that over onto the spinach and finally over onto the bacon. You will end up with a thick wedge with 4 layers.
• Heat a sandwich press and lightly toast the layered BLAT. Alternatively, toast it in a dry frying pan over high heat
• Note: I used spinach instead of lettuce, but BSAT doesn’t have the same ring to it!