Shaved Beef ‘n Bacon Clubhouse with Pepper Jack and Guacamole
Otherwise known as heaven on your tastebuds!
Makes 4 sandwiches.
Ingredients: * 12 slices smoky bacon * 1 pound shaved or very thinly sliced boneless rib eye (from your butcher) * 2 teaspoons Kosher salt plus about 1/2 teaspoon * 1 1/2 teaspoons coarse black pepper * 1 teaspoon ground cumin * 1 teaspoon pimentón (smoked sweet paprika) * 1 teaspoon each granulated garlic and granulated onion * Olive oil, vegetable or canola oil, for drizzling * Chipotle Tabasco or other hot sauce, to taste * 8 slices deli-cut Pepper Jack cheese For the guacamole: * 2 serrano or 1 large jalapeño pepper, finely chopped * 1 small or 1/2 medium white onion, finely chopped * 1 pint cherry or grape tomatoes, chopped * 2 large or 3 small ripe but still firm avocados * Juice of 1 lime Plus: * Romaine leaves * 8 hand-cut slices white bread (I prefer sourdough) toasted Ingredients: Preheat oven to 375°F. Arrange bacon on a slotted pan or on a wire rack set in a rimmed baking sheet. Bake to crispy, about 15 minutes. Preheat a cast-iron griddle or skillet. Toss shaved meat with salt, pepper, cumin, pimentón, granulated garlic and onion. For the guac, combine the chilies and onion with 1/2 teaspoon salt and let stand a few minutes. Combine with tomatoes, avocados and lime juice. Mash to desired consistency. Dress griddle with a drizzle of oil. Toss meat onto the griddle and cook, chopping as you would a Philly steak, for 3-4 minutes to crisp. Separate steak into 4 mounds and top each mound with some hot sauce and 2 slices of cheese. Pile meat and melted cheese on toast and top with lettuce, 3 slices of bacon and a mound of guac. Set toast tops in place and cut in half to serve.