Jul 09 2026
Restaurants›Saguaro Corners Restaurant & Bar›"a" Blt Recipe

"a" Blt Recipe

Inspired by Saguaro Corners Restaurant & Bar
Time30m
Serves2

Avocado, bacon, lettuce, tomato, mayo, sourdough toast

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Ingredients

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Bacon

Toast

Produce & Spread

Seasoning

Method

Bacon

  1. 1

    Preheat and prepare

    Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one (rack helps render fat and crisp evenly).

  2. 2

    Bake bacon

    Arrange the 8 bacon slices in a single layer on the rack or directly on the foil (not overlapping). Bake for 16–22 minutes, depending on thickness and desired crispness. Begin checking at 14 minutes. Rotate pan once if browning unevenly.

  3. 3

    Drain

    Remove bacon when crisped to your liking and transfer to a paper towel–lined plate to drain. Keep oven on for toasting bread in the Toast section.

Toast

  1. 4

    Butter the bread

    While the bacon is finishing, spread the 2 tbs unsalted butter evenly on one side of each of the 4 sourdough slices (approximately 1/2 tbs per side).

  2. 5

    Toast

    Place the buttered sourdough slices on a sheet pan or in a skillet. If using the oven (after bacon is removed), toast at 400°F (205°C) for 4–6 minutes, flipping halfway, until golden and crisp. If using a skillet, toast over medium heat 2–3 minutes per side until golden.

  3. 6

    Keep warm

    Remove toast and keep warm in a low oven (175°F/80°C) or on a plate covered with foil while you finish assembling.

Produce & Spread

  1. 7

    Prepare tomato

    Slice the tomato into 1/4-inch (6 mm) thick slices. Lay slices on a plate, sprinkle lightly with kosher salt and a little freshly ground black pepper. Set aside to allow flavors to meld while other components finish (about 2 minutes).

  2. 8

    Prepare avocado

    Cut the avocado in half, remove the pit, and scoop flesh into a bowl. Lightly mash with a fork until spreadable but still a little chunky. Stir in 1 tsp fresh lemon juice and a pinch of kosher salt and black pepper to taste.

  3. 9

    Portion mayonnaise

    Divide the 4 tbs mayonnaise into two portions (2 tbs per sandwich). If you prefer, mix a pinch of black pepper into the mayo for more flavor.

  4. 10

    Wash and dry lettuce

    Rinse the 4 lettuce leaves, pat dry thoroughly with paper towels or use a salad spinner. Trim any thick stems so leaves lay flat on the sandwich.

Assembly

  1. 11

    Build each sandwich

    Lay 2 slices of toasted sourdough on a work surface for each sandwich. On one slice of each pair, spread the mashed avocado evenly (about half the avocado per sandwich). On the other slice, spread the 2 tbs mayonnaise.

  2. 12

    Layer ingredients

    On the avocado-covered slice, place 2 leaves of lettuce, then 3–4 tomato slices (seasoned side up), and arrange 4 slices of bacon on top of the tomato. Top with the mayo-spread slice of toast, mayo-side down.

  3. 13

    Finish

    Press gently to compact, then cut each sandwich in half on the diagonal. Serve immediately while bacon is warm and toast is crisp. Offer extra salt and black pepper at the table.

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