Thick Cut Blt Recipe

Make the quick mayo

In a small bowl, combine mayonnaise, Dijon mustard and lemon juice. Stir until smooth and season with a pinch (about 1/8 tsp) of kosher salt and a few grinds of black pepper. Set aside.

Toast the sourdough

Heat a skillet or griddle over medium heat. Spread butter evenly on one side of each sourdough slice. Place slices butter-side-down on the hot skillet and toast 2–3 minutes until golden and crisp. Flip briefly (30–45 seconds) to warm the other side if desired. Remove and keep warm.

Season the bacon

Pat bacon slices dry with paper towel. Sprinkle the cajun seasoning evenly over one side of each slice and lightly dust with brown sugar for a touch of caramelization.

Cook the bacon

There are two good methods: - Skillet: Place seasoned bacon in a cold skillet in a single layer and cook over medium heat, turning occasionally, until deep golden, crisp at the edges but still slightly tender in the center, about 10–12 minutes. - Oven (recommended for even cooking): Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange bacon in a single layer on the rack. Bake 12–18 minutes depending on thickness, rotating halfway, until edges are crisp and centers are cooked through. Drain on paper towels and keep warm.

Finish bacon

If bacon releases excess grease, blot lightly with paper towel. Reserve about 1–2 teaspoons of bacon fat (optional) to brush on toast for extra flavor; otherwise discard.

Prepare avocado

Halve the avocado, remove pit, and scoop flesh into a bowl. Lightly mash with a fork until mostly smooth but slightly chunky. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. If you reserved bacon fat, stir in 1/2 tsp for extra savory note.

Slice tomato and prepare lettuce

Slice the tomato into 1/4-inch thick rounds. Pat slices dry with paper towel to avoid soggy sandwich. Rinse and dry lettuce leaves and tear to fit the bread.

Spread a generous tablespoon of the mayo mixture on the non-buttered side of one toasted sourdough slice.

Spread the mashed avocado evenly over the non-buttered side of the other toasted slice (or on top of the mayo if you prefer both on same slice).

Layer the sandwich: On the mayo-spread slice, arrange 3 slices of cajun bacon slightly overlapping. Top bacon with tomato slices (season tomato lightly with a pinch of salt). Add lettuce leaves to provide crunch.

Place the avocado-spread slice on top, press gently to compact the sandwich. If using, add pickled jalapeño slices or microgreens between layers now.

Cut sandwich in half diagonally with a sharp knife. Serve immediately while toast is still warm and bacon crisp.