Blta Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange 4 slices of bacon on a wire rack set over a rimmed baking sheet (or directly on the sheet). Bake 12–18 minutes until crisp to your liking. Remove and transfer bacon to a paper towel–lined plate to drain and keep warm. If pan-frying: cook over medium heat 8–12 minutes, turning occasionally, then drain.

Toast bread

While bacon cooks or after removing it, butter one side of each sourdough slice with the unsalted butter. Toast the buttered sides in a skillet over medium heat or in a griddle until golden and crisp, about 2–3 minutes per side, or toast in a toaster and then butter.

Prepare avocado

Halve, pit and scoop out 1/2 ripe avocado into a small bowl. Mash lightly with a fork until spreadable but still slightly chunky. Stir in 1/2 tsp lemon juice (optional) and a pinch (about 1/8 tsp) of kosher salt and 1/8 tsp freshly ground black pepper to taste. This prevents browning and seasons the avocado.

Slice tomato

Slice the medium tomato into 3–4 even slices, about 1/4 inch thick. Lightly season both sides of the tomato slices with a small pinch of salt (use part of the 1/4 tsp kosher salt) and a grind of black pepper.

Assemble sandwich

Spread 2 tablespoons mayonnaise evenly over the untoasted sides of both sourdough slices (or spread on one slice if you prefer less mayo). On one slice, spread the mashed avocado in an even layer. Arrange the seasoned tomato slices on top of the avocado. Add the 4 slices of cooked bacon on top of the tomato. Pile 1/4 cup clover sprouts over the bacon. Top with the second slice of toasted bread, mayo side down.

Finish and serve

Press sandwich gently, cut diagonally if desired, and serve immediately while bacon is warm and bread is crisp. Adjust additional salt and pepper to taste at the table.