Shaved Beef ‘n Bacon Clubs with Pepper Jack and Guac
"The hits just keep on comin’ with this stacked sammy..."
INGREDIENTS
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1 pint cherry or grape tomatoes
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chopped
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12 slices smoky bacon
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1 pound shaved or very thinly sliced boneless rib eye (from your butcher)
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2 teaspoons Kosher salt plus about 1/2 teaspoon
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1 1/2 teaspoons coarse black pepper
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1 teaspoon ground cumin
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1 teaspoon pimentón (smoked sweet paprika)
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1 teaspoon each granulated garlic and granulated onion
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Olive oil
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vegetable or canola oil
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for drizzling
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Chipotle Tabasco or other hot sauce
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to taste
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8 slices deli-cut Pepper Jack cheese
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2 serrano or 1 large jalapeño pepper
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finely chopped
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1 small or 1/2 medium white onion
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finely chopped
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2 large or 3 small ripe but still firm avocados
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Juice of 1 lime
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Gem Romaine leaves
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8 hand-cut slices white bread (I use Amy’s bread)
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toasted
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