Avocado Blt Recipe

Prepare the bacon

Preheat the oven to 400°F (200°C) or use a large skillet. For oven: line a baking sheet with foil and place a wire rack on top if available. Arrange 6 bacon slices in a single layer. Bake 12–18 minutes until crisp to your liking, rotating the tray halfway through. For stovetop: cook bacon over medium heat in a large skillet, turning occasionally, 8–12 minutes until crisp. Transfer cooked bacon to a paper towel–lined plate to drain.

Toast the bread (optional)

While bacon cooks, spread butter (1 tbs) thinly on one side of each of the 4 bread slices if using. Toast bread in a skillet over medium heat, or in a toaster, until golden and crisp (about 2–3 minutes per side in a skillet). Remove and keep warm.

Prepare the avocado spread

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 1 teaspoon lemon juice, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mash with a fork to a spreadable consistency (some small chunks are fine). Adjust seasoning to taste.

Slice the tomato

Slice the tomato into 1/4-inch (6 mm) thick slices. Sprinkle the tomato slices with the remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper; set aside so they release a little moisture and become more flavorful.

Assemble the sandwiches

Spread about 3/4 tablespoon mayonnaise evenly on two slices of toasted bread (the bottom halves). Spread half of the mashed avocado (about 1/2 of the avocado mixture) onto each of the other two slices of bread (or spread on top of the mayo if you prefer both on the same slice). On each mayo-topped slice place 2 lettuce leaves (one or two leaves can be folded to fit). Layer 3 bacon slices on top of the lettuce, then arrange 2–3 tomato slices over the bacon. Top with the avocado-spread slice of bread (spread side down) to close the sandwich. Press gently to compact.

Finish and serve

Cut each sandwich in half diagonally with a sharp knife. Serve immediately while bacon is warm and bread is crisp. Optional: serve with extra napkins, pickle spears, or a side salad. Leftover avocado can be stored in an airtight container with a little lemon juice on top and used within a day.