For the Sandwiches:
2 tablespoons butter, softened
3 slices bread (sourdough or regular)
¼ cup shredded (or slices) cheddar cheese
3 pieces lettuce
1/2 large tomato, sliced
6 slices of Seltzer’s Lebanon Bologna
1 teaspoon chipotle paste
2 tablespoons mayonnaise
1 tablespoon vegetable oil
For the guacamole:
1 ripe avocado, peeled, de-stoned and sliced
¼ red onion, peeled and finely chopped
1/2 large tomato, chopped
pinch of salt
pinch of pepper
1 clove garlic, peeled and minced
juice of 1/2 lime
Start by making the guacamole. Place the avocado, red onion, tomato, salt, pepper, crushed garlic and lime juice into a small bowl. Mix together, mashing the avocado and tomato slightly with your fork. Cover with plastic wrap and place in the refrigerator.
Butter the bread on both sides, using all of the butter.
Heat up a griddle plate and place the bread on the griddle. Cook on one side, until the bread is toasted and griddle lines appear. Turn the bread over and sprinkle the cheese on one of the slices. Continue to cook until the bread is toasted on both sides and the cheese is melted (you can place the toast slice with cheese under the broiler for a minute if it doesn’t melt enough). Once cooked, put to the side under some foil to keep warm.
Place the Seltzer’s Lebanon Bologna on one side of the griddle and cook for 1 minute, then pour the oil onto the other side of the griddle. Allow the oil to heat, then crack the egg onto the griddle. Turn the Seltzer’s Lebanon Bologna over and cook until the bacon is crisp and the egg is cooked (but the yolk is still runny), about 2-3 minutes. Turn off the heat.
Mix the chipotle and mayonnaise together and get the guacamole out of the refrigerator.
Assemble the BLT by placing the toast slice with cheese on the bottom. Top with the sliced tomato, 3 slices of the Seltzer’s Lebanon Bologna, the chipotle mayonnaise and another slice of toast. Finally, top with the lettuce, the rest of the Seltzer’s Lebanon Bologna, the fried egg and the third piece of toasted bread.