Cali Blt Sandwich Or Wrap Recipe

Prep bread or tortillas

If using ciabatta: split rolls horizontally and lightly butter cut sides. If using tortillas: warm briefly in a dry skillet (20–30 seconds per side) until pliable. Set aside on a tray.

Toast ciabatta: heat a large skillet or griddle over medium heat. Place buttered cut sides down and toast 2–3 minutes until golden and crisp. Remove and keep warm.

Cook bacon: preheat oven to 400°F (200°C) if baking, or heat a large skillet over medium. If baking, arrange peppered bacon in a single layer on a rimmed baking sheet lined with foil and a rack if you have one. Brush with 1 tbs olive oil to help crisping.

Oven method: bake 14–18 minutes until crisp but not brittle. Skillet method: cook strips 3–5 minutes per side until crisp, turning as needed. Transfer cooked bacon to a paper-towel-lined plate to drain.

Keep warm: reserve bacon and any rendered fat. If desired, place cooked bacon in a warm oven (about 200°F / 95°C) while you finish assembling.

Make avocado mayo: halve and pit the avocado. Scoop flesh into a small bowl. Add 1 tablespoon mayonnaise, 1 teaspoon lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Mash & adjust: mash with a fork until smooth but still slightly chunky. Taste and adjust seasoning or lime to preference. If you prefer a thinner spread, stir in 1–2 teaspoons of water or olive oil.

Prepare tomatoes: slice tomatoes into 1/4-inch (6 mm) slices. Lightly salt and pepper the tomato slices and set on paper towels for a minute to draw off excess moisture—this helps keep the sandwich from getting soggy.

Prepare lettuce & onion: rinse and dry lettuce leaves thoroughly. If using red onion, slice very thin and soak in cold water for 5 minutes to mellow, then drain and pat dry.

Spread: on the bottom half of each toasted ciabatta (or center of each warmed tortilla), spread 1 to 1 1/2 tablespoons of the avocado mayo. For a wrap, spread down the middle leaving 1–1.5 inches clear at the edges.

Layer: place 2–3 leaves of lettuce, then 3 tomato slices (arrange to cover), then 3 slices of peppered bacon per sandwich (or 4 slices for a larger appetite). Add a few thin onion rings if using.

Top & season: lightly drizzle a tiny bit of olive oil over tomatoes if desired and finish with a quick grind of black pepper. Taste-adjust salt if needed (remember bacon is salty).

For sandwiches: place top ciabatta half over the layers and press gently. For wraps: fold bottom up, fold sides in, and roll tightly to enclose. If you like, press wrap seam-side down in a warm skillet for 30–60 seconds to seal.

Cut & serve: slice sandwiches in half on a diagonal, or cut wraps in half. Serve immediately while bacon is warm and bread is crisp.