Blta Recipe
house-cured brown sugar bacon, lemon bagel, croissant, or toast mayonnaise, tomato, butter lettuce, avocado, toasted milk bread
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Ingredients
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Sandwich Components
For Curing Bacon (if making house-cured brown sugar bacon)
Finishing & Seasoning
Method
For Curing Bacon (optional, do 3 days ahead)
Prepare Cure
In a small bowl combine brown sugar, kosher salt, cracked black pepper and optional smoked paprika until evenly mixed.
Pat the pork belly bacon dry. Rub the cure evenly over all sides of the pork belly pieces. Place in a zip-top bag or nonreactive container and refrigerate for 48–72 hours, turning once a day to redistribute juices.
After curing period, rinse the cure off under cold water and pat the pork dry with paper towels. Refrigerate uncovered for several hours to dry the surface (pellicle) if you prefer, then slice into 1/4"–1/2" thick bacon slices if not pre-sliced.
Cook Bacon & Prepare Produce
Cook Bacon
Preheat a large skillet over medium heat. Lay bacon slices in a single layer (work in batches if needed). Cook 3–5 minutes per side until browned and crisp but still slightly tender. Transfer to a paper towel–lined plate to drain.
Toast Bread
Spread unsalted butter on cut sides of your lemon bagel, croissant, or milk bread. Toast in a skillet over medium heat or in a toaster/oven until golden and crisp, about 1–2 minutes per side for skillet, 3–5 minutes in oven. If using a lemon bagel, toast cut sides only; for croissant or milk bread, toast whole slices lightly.
Prep Tomato and Avocado
Slice the tomato into 1/4"–1/2" thick slices. Season lightly with a pinch of salt and a little black pepper. Halve the avocado, remove the pit, and slice or thinly fan the flesh. Toss the butter lettuce leaves in a small bowl to remove any grit and pat dry.
Assemble BLTA
Make lemon mayo: in a small bowl combine mayonnaise with the fresh lemon zest and stir until uniform. Taste and adjust with more zest or a few drops of lemon juice if desired.
Spread about 1.5 tbs of the lemon mayonnaise on the bottom slice of toasted bread/bagel and a thin smear on the top piece. This ensures balanced flavor and moisture control.
Layer the sandwich: place butter lettuce leaves on the mayo to create a moisture barrier, then add 2–3 slices of seasoned tomato (feel free to blot excess tomato juice). Next arrange 3–4 slices of the brown sugar bacon across the tomato. Add sliced avocado on top of the bacon, sprinkle with the remaining pinch of salt and black pepper to taste.
Finish: close the sandwich with the top bread piece, press gently, and if desired, cut in half on a diagonal. Serve immediately while bacon is warm and bread is crisp.