Avocado Blt Recipe

Sandwich

1. 1

   Prepare bacon

   Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and place a wire rack on it if available. Lay 8 bacon strips in a single layer on the rack. Bake for 12–18 minutes until crisp to your preference. For chewier bacon, remove earlier; for very crisp, cook toward the longer time. Transfer bacon to paper towels to drain and keep warm.

2. 2

   Toast bread

   While bacon cooks or immediately after removing bacon, brush one side of each bread slice lightly with olive oil (about 1 tsp total). Toast slices in a skillet over medium heat (2–3 minutes per side) or in a toaster/oven until golden and slightly crisp. Set aside on a cutting board.

3. 3

   Prepare tomato

   Slice tomatoes into 1/4-inch (6 mm) thick slices. Place slices in a bowl and season with 1/4 tsp of the salt and a pinch of black pepper; set aside so juices settle.

4. 4

   Prepare avocado spread

   Cut the avocado in half, remove pit, and scoop flesh into a small bowl. Add the mayonnaise (2 tbs), Dijon mustard (1 tsp), lemon juice (1 tsp), and remaining pinch of salt and pepper (about 1/8–1/4 tsp each). Mash with a fork to a spreadable consistency—some small chunks are fine. Taste and adjust seasoning (use remaining salt up to the listed amount).

5. 5

   Assemble sandwiches

   Spread about 1 tablespoon of the avocado-mayo mixture on one side of each toasted bread slice (use remaining mixture as desired). On two slices, layer: 2 lettuce leaves each, 3–4 seasoned tomato slices, and 4 bacon strips (break strips in half if necessary to fit). Top with the second bread slice, spread side down. Press lightly.

6. 6

   Finish and serve

   Cut each sandwich in half on the diagonal. If desired, secure with toothpicks. Serve immediately with extra lemon wedges or pickles on the side.