BLT naan flatbreads with creamy tomatillo-avocado sauce are the perfect way to celebrate the height of tomato season. Made in just 30 minutes, enjoy them as an easy weeknight dinner or weekend appetizer to serve a crowd. Before I start rambling about the recipe, let’s start with some exciting news, shall we?! If you follow me on Instagram, you likely already know that I’m moving to COLORADO! In 8 days! (Insert panic/excitement button.)
After living in Birmingham for 2 years, I’ve really been craving a change. I’ve spent a good chunk of this past year traveling all over the country—California, Colorado, Texas, Washington D.C., New York, Florida, Virginia—and no where has felt more like home than Colorado. Each time I visit I feel a spark in me reignite, and an intrinsic sense of belonging.
The move isn’t for a job. It’s not for a relationship. It’s for my own personal growth, and I’m excited to explore new sides of myself in a new environment and create space to thrive in different directions.
And I can tell you at this point that the thought of moving across the country brings me nothing but excitement. Sure, the logistics of moving can be stressful (and I’ve been feeling it in waves), but I’ve always been a bit of a “light chaser,” welcoming change and the challenges that come with it with a sense of optimism. With that said, if you live in Denver area, let’s connect! I’d love to get together once I’m settled and go for a hike, grab coffee, and find out more about the food scene and culture from some of the established locals. Next order of business: FOOD. While we’re still in peak tomato season, I’m making a concerted effort to make the most of this ephemeral fruit. I actually spent some time last week on a tomato farm out in Sacramento learning all about the harvest to canning process, and after smelling all of the glorious aromas of this fruit all day, I woke up today still craving them.
You can use any tomatoes you have on hand—heirloom, plum, cherry tomatoes. I used a mix of what looked good at my local farmers market this morning, which were heirlooms and cherry.Now I love a grilled pizza/flatbread situation, but unless your grill is properly prepared and dough is easy to work with, this could easy end in disaster. Using prepared naan bread is an excellent alternative because of its convenience and chewy, sturdy texture.
Just throw it on a cast iron pan (cast iron grill pan, ideally) and avoid any catastrophic dough slinging. The tomatillo sauce is vibrant, zingy, and chockful of fresh flavor. It’s a simple mix of tomatillos, avocado, herbs, garlic, jalapeno, salt, and pepper, and comes together in 5 minutes flat. You’ll likely end up with leftovers, so I’d recommend spooning it over tacos or grain bowls; using it as a spread in sandwiches or wraps; or even serving it as a dip with crudite or pita.
These flatbreads emulate all there is to love about a classic BLT: the chewy bread, salty crunch of the bacon, fresh accoutrements, and a creamy element that ties it all together. And they are absolutely worth making for your next summer soirée, or just dinner tonight.Alright, off to start packing my apartment. (After a nap, of course. Packing is just so daunting.)
- 1½ cups quartered fresh tomatillos, husks removed
- ½ ripe medium avocado
- ½ cup fresh cilantro
- ½ fresh jalapeño, seeded
- 1 garlic clove
- 2 Tbsp. avocado oil or extra-virgin olive oil, divided
- ¾ tsp. kosher salt, divided
- ¼ tsp. freshly ground black pepper
- 4 prepared naan breads
- 1 heaping cup freshly grated mozzarella cheese
- 4 slices cooked and cooled center cut bacon, torn into pieces
- 2 cups tomatoes of choice (sliced heirloom or plum, or halved cherry tomatoes)
- 2 cups fresh baby arugula
- Crushed red pepper flakes (optional)
- Combine tomatillos, avocado, cilantro, jalapeño, garlic, 1 Tbsp. of the oil, ½ tsp. of the salt, and black pepper in a blender; blend until smooth. Set aside.
- Sprinkle remaining ¼ tsp. salt over sliced tomatoes; set aside.
- Heat a cast iron pan or grill-pan over medium high. Brush one side of each naan bread evenly with remaining 1 Tbsp. oil. Working in batches to avoid crowding the pan, place naan bread oil-side down in pan; cook 2 minutes, until lightly toasted and char marks appear. Flip, and sprinkle each bread evenly with cheese, followed by one slice of torn bacon, and ½ cup tomatoes. Let cook for 3 to 4 minutes, or until cheese melts. Transfer to a cutting board. Drizzle each flatbread with ~2 Tbsp. tomatillo sauce. Scatter ½ cup arugula over each flatbread. Sprinkle with crushed red pepper flakes, if desired.