Blt-a Recipe
A country club classic with smoked bacon, crisp lettuce, vine-ripe tomato, sliced avocado, and scallion aioli on toasted multigrain bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Scallion Aioli
Method
Preparation of Scallion Aioli
- 1
Make the Aioli
In a medium bowl, combine the mayonnaise, finely chopped scallions, minced garlic, lemon juice, salt, and black pepper. Mix until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking and Assembling the Sandwich
- 2
Cook the Bacon
In a large skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes on each side. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
- 3
Toast the Bread
In the same skillet or a toaster, toast the multigrain bread slices until golden brown, about 2-3 minutes per side.
- 4
Prepare the Vegetables
While the bacon is cooking, rinse the lettuce leaves and pat them dry. Slice the vine-ripe tomatoes and avocado into even slices.
- 5
Assemble the Sandwich
On four slices of toasted multigrain bread, spread a generous layer of scallion aioli. Layer on the lettuce, followed by tomato slices, crispy bacon, and avocado slices. Top with the remaining slices of toasted bread.
- 6
Serve
Cut the sandwiches in half, if desired, and serve immediately with extra aioli on the side.