Charlene's Recipe

Monte Crisco style ranch BLT\'s

Category: sandwiches

Serves 4-8
ready in 70 minutes or overnight

1 packet (1 oz) Hidden Valley Ranch salad dressing and seasoning mix
1/2 cup sour cream
4 large eggs
1 1/2 cup milk
2 12" French baguettes, halved length-wise
1 medium tomato, thinly sliced and halved
1/2 of a small onion, thinly sliced and separated into rings
1 small avocado, peeled, seeded and diced
2 Tbsp mayonnaise
2-4 Large Romaine lettuce leaves, washed, dried and center rib removed
6 slices bacon, cooked

Reserve 1 tsp dressing and seasoning mix. Mix together sour cream and remaining Hidden Valley Packet in a medium bowl. Whisk in eggs and milk. Divide baguette halves, cut side down, between two 13x9x2 baking dishes. Pour egg mixture evenly over bread in each baking dish, about 1 1/2 cup egg mixture in each baking dish. Cover, refrigerate overnight.
Remove baking dishes from refrigerator. Place baguettes on a tray. Discard any excess liquid from dishes. Wash and wipe out baking dishes. Spray bottoms of baking dishes with non stick spray. Place baguettes back in dishes, cut sides up. Turn up to 350 F. Places dishes in oven. Bake 35-40 minutes or until tops are puffed and lightly golden.
Toss together tomatoes and onions with reserved one tsp of Hidden Valley mix in a shallow bowl or pie plate. If desired, season with salt and pepper.
In a small bowl, mash together avocado and mayonnaise creating a chunky spread.
Once french toast is removed from oven, transfer baguette bottoms to a large platter. Spread some of the avocado spread over bottoms. Assemble as follows: lettuce, bacon, tomato mixture. Divide remaining avocado spread between baguette tops. Place baguette tops cut sides down on tomato mixture.
Quarter French toast BLT's. Serve warm.