Clark's Blt Recipe

Prepare and toast Pullman slices

Bring the Pullman slices to room temperature if chilled. Spread about 1/2 teaspoon of softened butter on one side of each of the 8 slices. Heat a large skillet or griddle over medium heat until hot but not smoking. Toast the buttered side of each slice in the skillet until golden brown and crisp, about 1.5–2 minutes per side (but check frequently to avoid burning). Alternatively, toast under a broiler or in a toaster oven until golden. Set toasted slices aside on a wire rack so bottoms stay crisp.

Cook bacon until crisp

Preheat oven to 400°F (200°C). Arrange 12 slices of thick-cut bacon in a single layer on a foil-lined rimmed baking sheet (use a cooling rack on the sheet for extra crispness if available). Sprinkle 1 tsp cracked black pepper evenly over the bacon. Roast for 15–20 minutes, turning once if desired, until bacon is deep golden and crisp but not burnt. Remove to a plate lined with paper towel to drain and keep warm. If you prefer pan-frying: cook bacon in batches over medium heat until crisp, 8–12 minutes, drain on paper towels.

Make the aioli

In a small bowl, combine 3 tablespoons mayonnaise, 1 finely grated garlic clove, 1 teaspoon Espelette pepper (or 3/4 tsp smoked paprika + pinch cayenne), 1 teaspoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, and 1 teaspoon salt. Whisk until smooth and emulsified. Taste and adjust seasoning — add a little more lemon for brightness, salt to taste, or extra Espelette for heat. Refrigerate until assembly.

Prepare avocado

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash lightly with a fork until slightly chunky. Stir in 1 tablespoon lemon juice and 1/2 teaspoon kosher salt to season. Keep covered with plastic wrap pressed onto surface to prevent browning if not assembling immediately.

Slice tomatoes

Slice 2 medium ripe tomatoes into 1/4" (6 mm) thick slices. Lightly season both sides of the tomato slices with the remaining 1/2 teaspoon kosher salt and 1 teaspoon cracked black pepper. Set aside.

Prepare sprouts

Rinse 2 cups sunflower sprouts gently and spin or pat dry. Keep refrigerated until ready to assemble so they stay crisp.

Lay out 4 toasted Pullman slices, buttered side down. Spread about 1 tablespoon of Espelette aioli evenly on each slice.

On two of the aioli-topped slices, spread a generous layer (about 1/4 cup) of the mashed avocado on each.

Top the avocado with 3 slices of seasoned tomato per sandwich (or 4–5 slices total depending on coverage). Gently press the tomatoes into the avocado to help them stay in place.

Divide the hot, crisp bacon evenly over the two sandwiches—6 slices per sandwich (or 3 per sandwich if making four smaller sandwiches). If using 4 sandwiches, use 3 slices bacon each and distribute toppings accordingly.

Pile about 1/2 cup sunflower sprouts over the bacon on each sandwich, creating a light mound for texture and flavor.

Spread another tablespoon of Espelette aioli on the remaining 4 toasted slices and place them aioli-side down over the assembled halves to finish each sandwich.

Press gently, cut each sandwich on the diagonal, and serve immediately while the bacon is warm and bread is still crisp.