Avocado Bacon Tomato Melts

I've probably mentioned this 20 times already, but I've been sort of obsessed with sandwiches this summer. Actually, I've been obsessed with sandwiches for quite some time, but I seem to be even more obsessed than usual lately. The reasons are probably pretty obvious: Sandwiches are quick and easy, and it's almost a given that they be served with chips, which negates the need for me to prepare a separate side dish. Easy cooking nights FTW! Also, my boys love sandwiches, and I find that they'll eat just about anything if it's placed between two slices of bread.

Although these melts are served on just once piece of bread (an English muffin, actually), the boys loved these. Typically they're not fans of avocado (I know -- how are they my kids?!), but they more than willingly ate it on these melts.

Joe and I loved these, too. The melts start with a toasted English muffin half, topped with a smear of chipotle mayonnaise, sliced avocado, sliced summer tomatoes, bacon, and Swiss cheese. They're broiled until the cheese is melted and gooey and all of the ingredients are warmed through. They're insanely delicious, so simple, and definitely a new summer go-to meal for us.

Avocado Bacon Tomato Melts
adapted from Twirl and Taste

4 English muffins, split
1/2 cup mayonnaise
1 tablespoon chipotle in adobo puree
1 avocado, halved, pitted, and sliced
8 slices of tomato, salted
1 pound bacon, cooked to desired crispness
8 slices Swiss cheese

1. Preheat the broiler to high. Arrange the English muffin halves on a baking sheet, cut-side up. Broil until toasted.

2. Stir together the mayonnaise and the chipotle in adobo puree. Divide evenly among toasted muffin halves. 

3. Top each muffin with sliced avocado, a slice of tomato, 2 slices of bacon, and a slice of Swiss cheese. Return to the oven and broil until cheese is melted. Serve immediately.