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Bacon, Avocado and Tomato Croissants
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|12 large ripe Roma tomatoes, cored and cut in half|
|Extra-virgin olive oil|
|Dried herbs, your choice, such as Herbs de Provence or Italian seasoning|
|1 clove fresh garlic, pressed|
|3 drops Tabasco sauce|
|2 cups Hellman's Real Mayo|
|1 lb cooked bacon, slices cut in half and drained on paper towels|
|2 semi-ripe avocados, pitted, peeled, and thinly sliced|
|24 petite all-butter croissants|
- Directions for Roasted Tomatoes: Preheat oven to 300 degrees F. Place tomatoes, cut side up, on parchment-lined baking sheets. Drizzle tops with olive oil, sprinkle with sugar, salt and pepper. Top with a light sprinkle of dried herbs. Bake for 2&1/2 to 3 hours. Tomatoes will be slightly shriveled but still soft and juicy. Allow to cool on baking sheets. Will keep 1 week, covered, in fridge.
- Directions for Garlic Aioli: Whisk all ingredients together in small bowl; refrigerate until ready to use.
- Sandwich assembly: Split croissants in half; spread both sides with garlic aioli; layer 1 piece of bacon, 1 slice of avocado, and 1 roasted tomato on croissant. Top with croissant top and press together.
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