If you like BLT sandwiches, you’ll love this variation that includes sliced avocado and a tasty Aleppo Pepper Spread.
I got my inspiration for the Aleppo Pepper Spread from a recipe provided by Penzey’s, a regional spice and herb retailer in Wisconsin and Michigan, that I tweaked a bit, including adding a bit of sriracha for some extra pizzazz. The Aleppo pepper adds sun-dried tomato-like layers of flavor to dried pepper. You will likely have to source it from a spice shop. Alternatively, if you cannot locate the Aleppo pepper, use standard ground black pepper and a dash of cayenne pepper instead.
As written, the recipe yields 2 large sandwiches. We use a flatbread method here for ease and time-saving. You’ll also need one medium tomato, sliced; one avocado, sliced (or guacamole); 6-8 strips of bacon, cooked; several leaves of your choice of lettuce such as green leaf or Boston.
The recipe is a celebration of fats from the bacon, avocado, and mayonnaise, just as we like it in the Wheat Belly lifestyle. The sriracha-charged Aleppo pepper spread adds a huge burst of flavor.
To make the bread:
1 cup almond flour
1/4 cup ground golden flaxseed
2 tablespoons ground psyllium husk
1/2 cup water
1/2 teaspoon sea salt
Preheat oven to 350 degrees F.
In medium bowl, combine almond flour, flaxseed, psyllium, egg, water, salt and mix thoroughly. Transfer to a greased 10×10 baking pan and spread with spoon or spatula to approximately 1/2-inch thickness. Bake for 25 minutes or until knife or toothpick withdraws clean. Allow to cool.
Cut into 4 square pieces.
To make the Aleppo Pepper Spread:
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1 tablespoon sriracha sauce
Juice of 1/2 lemon
Sea salt to taste
In small bowl, combine mayonnaise, garlic powder, sriracha, lemon juice, salt and mix thoroughly.
To make the sandwiches:
Take one “bread” slice turned upside-down and layer lettuce, bacon, sliced tomato, sliced avocado, then spread Aleppo Pepper Spread generously.
Top with second bread slice.