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Shaved Beef ‘n Bacon Clubs with Pepper Jack and Guac
RACHAEL RAY SHOW19Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 slices bacon (smoky)
- 1 lb. rib eye (shaved or very thinly sliced boneless, from your butcher)
- 2 tsp. kosher salt (plus about 1/2 teaspoon)
- 1 1/2 tsp. black pepper (coarse)
- 1 tsp. ground cumin
- 1 tsp. pimentón (smoked sweet paprika)
- 1 tsp. granulated garlic (each, and granulated onion)
- olive oil
- vegetable oil
- Tabasco
- hot sauce
- 8 slices pepper jack cheese (deli-cut)
- 2 serrano (or 1 large jalapeño pepper, finely chopped)
- 1 white onion (small or 1/2 medium, finely chopped)
- 1 pt. cherry tomatoes (chopped)
- 2 avocados (large or 3 small ripe but still firm)
- 1 lime
- leaves (Gem Romaine)
- 8 white bread (hand-cut slices, I use Amy’s bread, toasted)
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