B.l.a.t. Recipe

Prepare sweet-spicy rub

In a small bowl combine brown sugar, smoked paprika, cayenne pepper, and black pepper; stir until evenly mixed.

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil. Place a wire rack on the sheet. Arrange bacon slices in a single layer on the rack.

Evenly sprinkle the brown sugar mixture over the top of each bacon slice, pressing gently so sugar adheres.

Bake for 12–18 minutes, depending on thickness, until edges are crisp and sugar has caramelized. Rotate sheet halfway for even cooking. Watch closely near the end to prevent burning.

Remove bacon and transfer to a paper towel–lined plate to drain and cool slightly. The bacon will crisp further as it cools.

Slice the zeppole village loaf into 4 sandwich-length portions (or slice loaf into 8 pieces for smaller sandwiches). Split each portion horizontally.

Melt butter in a skillet over medium heat. Add loaf halves, cut side down, and toast until golden and crisp, about 1–2 minutes per side. Alternatively, brush cut sides with butter and toast under a broiler for 1–2 minutes — watch carefully.

While bread toasts, slice tomato into 4–6 thin rounds and season lightly with 1/4 teaspoon kosher salt (from the finishing section) and a few grinds of black pepper.

Halve and pit the avocado. Scoop flesh into a bowl and mash gently with the lemon juice and remaining 1/4 teaspoon kosher salt until slightly chunky (or slice if you prefer).

Spread about 1 1/2 tablespoons of mayonnaise on the cut surface of each toasted bottom half of the loaf. Spread remaining mayo on top halves if desired.

Place 2 butter leaf lettuce leaves on each mayo-coated bottom half.

Layer 2–3 slices of the warm sweet-spicy Bristol bacon on top of the lettuce for each sandwich portion.

Add 2–3 tomato slices atop the bacon, then spoon or arrange mashed/sliced avocado over the tomato.

If using, drizzle a scant 1/4 teaspoon of extra virgin olive oil over the avocado for sheen and flavor. Close sandwich with toasted top half.

Press sandwiches lightly to set layers, then cut on a diagonal if desired. Taste and add extra salt or pepper to individual portions if needed.

Serve immediately while bacon is warm and bread is still slightly crisp. Offer extra mayo, lemon wedges, or hot sauce at the table.