Grand Blt-a Recipe

Bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of thick-cut bacon in a single layer on the rack. Bake 15–20 minutes, or until bacon is deep golden and crisp. Remove and transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/90°C) if assembling later.

Chop aromatics

Finely mince the shallot, garlic, and white and light-green parts of the scallions. Reserve the dark-green scallion tops for garnish if desired.

Combine aioli

In a small bowl, whisk together 1/2 cup mayonnaise, minced shallot, minced garlic, minced scallions, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp freshly ground black pepper until smooth and combined. Taste and adjust seasoning. Refrigerate until ready to use; flavors benefit from resting 15–30 minutes.

Prepare avocado

Halve and pit the 2 ripe avocados. Scoop flesh into a medium bowl and lightly mash with a fork, leaving some small chunks for texture.

Season avocado

Add 1 tablespoon fresh lime juice, 1 tsp smoked paprika, 1 tsp ground cumin and 1/2 tsp kosher salt to the mashed avocado. Stir gently to combine. Taste and adjust lime or salt as needed. Set aside.

Slice tomato

Slice the large beefsteak tomato into 1/3-inch (8 mm) thick slices. Place slices on a plate and lightly brush both sides with 1 tsp extra-virgin olive oil, then sprinkle with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Let sit for 2–3 minutes to hydrate and develop flavor.

Prep lettuce

Rinse and gently dry 8 leaves of green leaf lettuce. Tear any overly large leaves so each sandwich will have two leaves that fit the bread slice size.

Butter and toast

Preheat a skillet over medium heat or preheat a toaster oven. Lightly spread the softened unsalted butter on one side of each of the 8 slices of multigrain bread. Toast the bread, buttered-side down in the skillet or toast both sides in the toaster oven, until golden and crisp, about 2–3 minutes per side in skillet or 4–6 minutes total in toaster oven. Keep warm.

Spread aioli and avocado

On the unbuttered side of four toasted bread slices, spread a generous layer (about 1 tablespoon) of scallion aioli. On the other four toasted slices, spread an even layer (about 2–3 tablespoons) of the spiced avocado.

Layer ingredients

On the aioli-spread slices, place 2 leaves of green leaf lettuce per sandwich, then 2–3 slices of seasoned beefsteak tomato (one salad tomato will supply slices for four sandwiches), lightly overlap. Top the tomato with 2 slices of the cooked bacon. Add the avocado-spread slice on top of the bacon, aioli side down, to complete each sandwich.

Finish and serve

Press sandwiches gently, cut each sandwich in half on the diagonal if desired. Serve immediately while bacon is warm and bread is crisp. Optionally garnish with thinly sliced dark-green scallion tops.