Open-faced Blt Recipe

Time20m

Serves2

Sourdough Toast, Lettuce, Tomato, Avocado Aioli, Pancetta

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Ingredients

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1
Prepare the Avocado Aioli
In a bowl, mash the avocado and mix in lemon juice, minced garlic, salt, and pepper to create a smooth aioli.
2
Cook the Pancetta
In a skillet over medium heat, cook the pancetta slices until crispy. Remove and place on paper towels to drain excess fat.
3
Toast the Bread
Toast the sourdough bread slices until golden brown.
4
Assemble the Sandwich
Spread a generous amount of avocado aioli on each slice of toasted sourdough. Layer with lettuce, slices of tomato, and crispy pancetta.
5
Serve
Cut the open-faced BLT in half if desired and serve immediately.