Spicy Avocado Bacon & Egg Sandwich Stackers
Reprinted from Picnics, Potlucks & Porch Parties: Recipes, Menus and Ideas for Every Occasion by Aimee Broussard, published by Quail Ridge Press.
¼ C sour cream
1 t salt
¾ t ground coriander
½ t chili powder
¼ t cayenne
Juice of one lime
Scoop avocado flesh into bowl of food processor. Add remaining spread ingredients and pulse until smooth. Adjust seasonings, if necessary. Refrigerate until ready to serve.
1 loaf thick-sliced sandwich bread
1 lb deli-sliced turkey (or other sandwich meat of your choice)
1 lb cheddar cheese, sliced
1 lb sliced bacon, cooked
6 hard-boiled eggs, thinly sliced
Lightly toast bread slices (the hold up better than untoasted bread). For each stack, add turkey and cheese to a slice of bread. Top with a second slice of bread and spread with avocado mixture. Place egg and bacon slices on top. Top with a third slice of bread. Cut sandwich in half and wrap with parchment paper for easy handling and presentation. Repeat for remaining stackers.