Blta Recipe

Prep ingredients

Remove bacon from refrigerator to come closer to room temperature while you prepare the other components. Slice the tomato into six 1/4-inch thick slices. Halve the avocado, remove pit, scoop flesh into a bowl and mash lightly with a fork until slightly chunky. Tear or rinse and dry 4 large butter lettuce leaves. Lay out 4 slices of sourdough.

Crisp the bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium heat. For oven method: arrange bacon in a single layer on a rimmed baking sheet lined with foil or parchment and bake 12–18 minutes until crisp, flipping once at roughly 10 minutes for even browning. For skillet method: cook bacon in a single layer, turning occasionally, 8–12 minutes until crisp. Transfer cooked bacon to paper towels to drain.

Season tomato and avocado

While bacon cooks or rests, brush tomato slices lightly with the optional 1 tsp olive oil and sprinkle combined 1 tsp salt and 1/2 tsp black pepper evenly across the tomato slices. Season the mashed avocado with a pinch (about 1/8 tsp) additional salt and a few grinds of black pepper; stir to combine.

Toast and spread

Toast the sourdough slices until golden and slightly crisp (use a toaster or skillet). Spread about 3/4 tablespoon mayonnaise evenly on each toasted slice (use total 3 tbs).

Assemble sandwiches

On two of the prepared slices (bottom pieces), layer as follows: 2 lettuce leaves per sandwich, 3 tomato slices per sandwich (overlap slightly), half the mashed avocado per sandwich (spread gently over tomato), and 4 slices of the cooked bacon per sandwich. Top with the remaining mayonnaise-spread toast slices, mayo-side down.

Finish and serve

Press sandwiches gently, slice each diagonally if desired, and serve immediately. Offer extra salt and pepper at the table. Leftover bacon can be refrigerated up to 3 days; assemble just before serving for best texture.