Blta Sandwich Recipe

Cure and prepare bacon (optional)

If making house-cured bacon: pat bacon dry, sprinkle both sides evenly with 2 tablespoons brown sugar (use less if bacon is already sweet). Let sit 10–15 minutes at room temperature while you prep other ingredients. If using pre-cured bacon, simply proceed to cooking.

Cook bacon

Heat a large skillet over medium heat. Place bacon slices in a single layer (work in two batches if needed). Cook until browned and crisp, about 4–6 minutes per side depending on thickness. If sugar is present it will caramelize; watch closely to avoid burning. Transfer bacon to a paper-towel-lined plate to drain and cool slightly.

Toast milk bread and butter

Spread about 1 teaspoon of butter on one side of each milk bread slice. Heat a clean skillet or griddle over medium heat. Toast bread butter-side down until golden, 1–2 minutes, then flip and toast the other side 30–60 seconds until warmed and lightly golden. Alternatively, use a toaster and spread butter after toasting.

Prepare avocado spread

Halve and pit the avocado. Scoop flesh into a small bowl and mash loosely with a fork. Add 1 teaspoon lemon juice, a pinch (about 1/8 tsp) of salt, and 1/8 tsp black pepper; mix to combine. This should yield enough to spread on 8 slices; adjust seasoning to taste.

Slice tomato and season

Slice the tomato into 1/4-inch thick slices (about 6–8 slices from one medium tomato). Lay slices on a plate and drizzle with 1 teaspoon olive oil and a light sprinkle of salt and black pepper to taste. This brings out tomato flavor and prevents watery bread.

Assemble sandwiches

Lay 4 slices of toasted milk bread butter-side up. Spread about 1 teaspoon mayonnaise on each of the 4 bottom slices. Spread about 1 to 1 1/2 tablespoons mashed avocado on top of the mayo. Place 2 leaves of butter lettuce over the avocado, then arrange 2–3 tomato slices per sandwich (slightly overlap). Top tomatoes with 2 slices of cooked bacon each. Add a light grind of black pepper over the bacon if desired. Finish with the remaining 4 slices of toasted milk bread, butter-side down.

Cut and serve

Press sandwiches gently, then cut each sandwich in half diagonally or straight down the middle. If packing as box lunches, wrap each sandwich tightly in parchment or plastic wrap to keep components together and store chilled up to 4 hours. Serve immediately for best texture.