Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay bacon strips in a single layer and bake 12–18 minutes until crisp to your preference. Remove and drain on paper towels. Keep warm.

Toast bread

While bacon cooks (or after), butter one side of each sourdough slice lightly with the softened butter. Toast slices in a skillet over medium heat or in a toaster until golden and crisp, buttered side down if using a skillet. Remove and set on a cutting board.

Prepare avocado and tomato

Slice two tomato rounds about 1/4-inch thick. Halve and pit the avocado; scoop out half and slice into 1/4-inch slices. Toss avocado with 1/2 tsp fresh lemon juice and a pinch (about 1/8 tsp) of salt to prevent browning and season lightly.

Assemble sandwich

Spread 1 tablespoon mayonnaise evenly on the non-buttered side of one toast slice. Layer lettuce leaf, tomato slices (season tomatoes with the remaining 1/8 tsp salt and 1/8 tsp black pepper), avocado slices, and finally the warm bacon strips. Top with the second slice of toast, buttered side out. Press lightly and cut in half to create a 'half' BLTA portion. Serve immediately.

Mama's Little Salad

Prep vegetables

Slice the English cucumber into thin rounds and measure about 1/4 cup. Halve 6 cherry tomatoes. Thinly slice about 1 tablespoon worth of red onion ribbons. Place mixed greens in a medium salad bowl and add cucumber, cherry tomatoes, and sliced onion.

Make dressing

In a small bowl or jar combine 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar, 1/4 teaspoon Dijon mustard, 1/4 teaspoon honey, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning if needed.

Finish salad

Pour dressing over the greens and vegetables and toss gently to coat evenly. Sprinkle 1 tablespoon crumbled feta or goat cheese over the top. Serve the salad alongside the half BLTA immediately.