A.b.l.t. Recipe

Cook bacon

Arrange 8 slices of honey-cured hardwood smoked bacon in a single layer in a cold skillet or on a rimmed baking sheet if oven-roasting. For stovetop: place skillet over medium heat and cook, turning occasionally, until bacon is evenly browned and crisp at edges, about 10–12 minutes. For oven: preheat oven to 400°F (200°C) and bake bacon on a wire rack over a rimmed sheet for 15–18 minutes until crisp. Transfer cooked bacon to a paper towel–lined plate to drain and keep warm.

Toast bread

While bacon cooks (or after), spread 2 tablespoons softened butter evenly on one side of each of the 4 bread slices. Heat a clean skillet over medium heat and place bread butter-side-down in skillet (or use a toaster/oven). Toast until golden and crisp, about 2–3 minutes per side if pan-toasting. Remove and keep warm.

Slice tomatoes and season: Using 2 roma tomatoes, cut into 1/4-inch slices. Lay slices on a plate and lightly sprinkle with 1/4 teaspoon kosher salt (from the measured salt) and a grind of black pepper. Optionally drizzle 1/2 teaspoon olive oil and set aside to macerate for 5 minutes.

Prepare avocado: Halve and pit 1 ripe avocado. Scoop flesh into a small bowl and mash lightly with a fork until spreadable but still a little chunky. Stir in 1 teaspoon fresh lemon juice and a pinch (about 1/8 tsp) of kosher salt and a few grinds of black pepper to taste. This prevents browning and seasons the avocado for spreading.

Prepare lettuce: Rinse 6 romaine leaves, pat dry thoroughly with paper towels or a salad spinner, and trim any tough ribs if desired. Keep whole for layering.

Make mayonnaise spread: In a small bowl combine 4 teaspoons mayonnaise with the remaining 3/4 teaspoon kosher salt reserved for the sandwich and 1/4 teaspoon freshly ground black pepper (adjust to taste). Stir until smooth. (If you prefer less salt, reduce by half.)

Bottom slice: Place one toasted bread slice butter-side-down on your work surface. Spread half of the mashed avocado (about half of the bowl) evenly over the bread, leaving a small border at the edges.

Layer lettuce and tomato: Top the avocado with 3 romaine leaves, then arrange 3 to 4 tomato slices over the lettuce so they overlap evenly. Season the tomato lightly with a pinch of black pepper and a tiny sprinkle of salt if desired.

Add bacon: Place 4 slices of the cooked honey-cured hardwood smoked bacon over the tomato in a single overlapping layer. If bacon is unevenly crispy, use the crispest pieces on top.

Spread mayonnaise and finish: Spread half of the mayonnaise mixture on the inside of a second toasted bread slice (butter-side-down) and place it mayonnaise-side-down over the bacon to finish the sandwich. Repeat assembly for the second sandwich with remaining ingredients.

Optional finishing: If desired, sprinkle 1/8–1/4 teaspoon red pepper flakes over the bacon before adding the top bread for a little heat.

Cut and serve: Press sandwich gently, cut each sandwich diagonally or in half, and serve immediately so bacon remains warm and avocado stays fresh.