Superstar Blt Recipe

Cook bacon

Place a large skillet over medium heat. Add the 6 slices of smoked bacon in a single layer. Cook, turning occasionally, until crisp and evenly browned, 8–10 minutes. Transfer to a paper-towel-lined plate to drain. Reserve 1 teaspoon bacon fat in the pan (discard extra) for toasting if desired.

Toast bread

Brush one side of each sourdough slice lightly with the olive oil or spread butter. Heat a clean skillet over medium heat or use the same pan with reserved bacon fat. Place bread slices oil/butter-side down and toast until golden and crisp, about 2–3 minutes per side. Remove and keep warm.

Slice the beefsteak tomato into 1/4-inch thick slices. Lay slices on paper towel and sprinkle with 1/4 teaspoon kosher salt to draw out excess moisture for 5 minutes, then pat dry.

Thinly shred or tear the lettuce and pat dry. Peel and thinly slice or mash the avocado; toss with a pinch of salt and 1/8 tsp black pepper to keep it bright.

In a small bowl, mix the mayonnaise and Dijon mustard until smooth. This will be the sandwich spread.

Spread half of the mayonnaise-Dijon mixture on the cut side of one toasted bread slice and the remaining half on the other slice.

On the bottom slice, layer in this order: shredded lettuce (about 1 cup), two slices of sharp cheddar cheese, three slices of crisp bacon (arranged to cover evenly), tomato slices (seasoned earlier), avocado (spread or slices), remaining three bacon slices (optional for extra bacon coverage), basil leaves, and a light drizzle (about 1 teaspoon) of hot honey across the tomato/avocado for a sweet-spicy pop.

Sprinkle the assembled fillings with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, adjusting to taste.

Place the top slice of toasted bread on the sandwich, press gently to compact, and if desired, insert a toothpick to hold together. If using a fried egg, place it on top of the avocado before adding the second half of bacon and closing the sandwich.

Using a sharp knife, cut the sandwich diagonally and serve immediately. Offer optional thinly sliced red onion and pickled jalapeños on the side or inside the sandwich for extra bite.

Leftover components (bacon, avocado, tomato) can be stored separately in the refrigerator for up to 2 days; assemble just before eating to keep bread from becoming soggy.