L.a. California Blt Recipe

Oven-bake bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the 12 slices of thick-cut bacon in a single layer on the rack. Bake 15–20 minutes, rotating the pan once after 10 minutes, until bacon reaches desired crispness. Remove and transfer to a plate lined with paper towels to drain. Keep oven on for toasting bread later.

Make chipotle-lime mayo

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon extra-virgin olive oil. Whisk until smooth and taste; adjust salt if needed.

Slice tomatoes and onion

While bacon cooks, wash and slice 2 Roma tomatoes into 1/4-inch thick slices. Peel and thinly slice 1/4 of a red onion into rings; separate rings and, if desired, soak in cold water for 5 minutes to reduce sharpness, then drain.

Prep avocado

Cut and pit the 2 ripe Hass avocados. Slice each in half lengthwise, remove pit, then slice each half into 4–6 lengthwise slices (or mash lightly for a creamier spread). If mashing, toss with a pinch (about 1/4 tsp) kosher salt and a few drops of lime juice to prevent browning.

Wash lettuce

Rinse and pat dry 8 leaves of butter or green leaf lettuce. Dry leaves thoroughly so the bread won't get soggy.

Lightly butter 8 slices of sourdough with the 2 tablespoons softened butter. Place on a baking sheet and put in the hot oven (from bacon step) for 4–6 minutes, flipping once, until golden and crisp at the edges. Alternatively, toast in a skillet over medium heat, 2–3 minutes per side.

Spread about 1 tablespoon of chipotle-lime mayo on one side of each toasted bread slice (reserve some mayo for serving). On the bottom slice, layer: 1–2 slices of tomato, a pinch of kosher salt (from the 1 tsp total), 3 slices of bacon, 2–3 slices of avocado (or a spoonful of mashed avocado), 1 leaf of lettuce, and a few thin red onion rings. Sprinkle a light pinch of everything bagel seasoning (about 1/8–1/4 tsp) if using, and add a small handful (about 1 tablespoon) of microgreens or cilantro if desired. Top with remaining bread slice, mayo-side down.

Repeat to make 4 sandwiches (servings). Press sandwiches gently, slice each on the diagonal, and serve immediately with extra chipotle-lime mayo on the side for dipping.

Adjust bacon crispness and chipotle level to taste. For a lighter sandwich, substitute turkey bacon or use less mayo. Estimated make-ahead: cook bacon and make mayo up to 1 day ahead; assemble just before serving to keep bread crisp.