Applewood Smoked B.l.a.t Recipe

Preheat and prepare

Preheat oven to 400°F (200°C) if using the oven method. Alternatively, set a large skillet over medium heat for stovetop cooking.

Arrange the 8 slices of applewood-smoked bacon in a single layer on a rimmed baking sheet lined with foil (or place in cold skillet for stovetop).

For oven: bake 14–18 minutes until crisped to your liking, turning once halfway if needed. For stovetop: cook over medium heat 8–12 minutes, flipping occasionally, until evenly crisp. Transfer bacon to a plate lined with paper towels to drain.

While bacon cooks, butter one side of each multigrain bread slice (total 4 slices). Toast bread, buttered-side down, in a clean skillet over medium heat or on a griddle until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a toaster and then spread butter on the toasted sides.

Core and slice the tomato into 6–8 even slices. Lay slices on paper towel and lightly salt with 1/4 tsp of the kosher salt; let sit 2–3 minutes to draw out excess moisture, then blot dry.

Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add 1 tsp lemon juice, 1/8 tsp kosher salt, and a pinch of black pepper. Mash gently with a fork until spreadable but slightly chunky.

Rinse and dry lettuce leaves thoroughly; trim any large stems so leaves lie flat on the sandwich.

In a small bowl, stir the 4 tbs mayonnaise with the remaining pinch of black pepper (approx 1/8 tsp) to season. Taste and adjust with a small pinch of salt if needed.

Place two slices of toasted multigrain bread on your work surface, toasted sides up. Evenly spread 1 tbs of mayonnaise on each of these toasted sides.

On one mayo-topped slice, spread half of the mashed avocado (about 2 tbs) in an even layer.

Top the avocado with two leaves of lettuce, arranging them so they slightly overlap the bread edges.

Layer 4 slices of the hot (or warm) applewood-smoked bacon on top of the lettuce. If you prefer crisper bacon, blot any excess grease before layering.

Place 3–4 tomato slices on top of the bacon, slightly overlapping. Sprinkle a light pinch of kosher salt (about 1/8 tsp) and a grind of black pepper over the tomato.

If using, add pickles or microgreens atop the tomato for extra brightness and texture.

Spread the remaining 1 tbs mayonnaise onto the toasted side of the second bread slice, then place it mayo-side down to complete the sandwich.

Press gently, then cut each sandwich in half diagonally. Serve immediately while bacon is warm and bread is crisp.