Ingredients
- 8 slices thick-cut bacon
- 4 slices sourdough bread
- 1 ripe avocado, sliced
- 1 large tomato, sliced
- 4 leaves butter lettuce or romaine
- 3 tbsp mayonnaise
- 1 small garlic clove, grated
- 1 tsp lemon juice
- Salt and black pepper, to taste
Instructions
- Crisp the bacon. Cook the bacon in a skillet over medium heat until crisp, 8–10 minutes, turning once. Drain on paper towels.
- Make garlicky mayo. Stir the mayo with the grated garlic, lemon juice, and a pinch of salt.
- Toast. Toast the sourdough until deeply golden — sturdy toast is essential against juicy tomato.
- Assemble. Spread garlicky mayo on both slices. Layer lettuce, tomato (seasoned with salt and pepper), bacon, and avocado slices.
- Serve. Close, press lightly, cut in half, and serve immediately while the bacon is still warm and crisp.
💡 BLT smarts
Salt the tomato slices and let them sit 2 minutes — it concentrates their flavor and keeps the sandwich from watering out. Pick an avocado that yields gently to pressure; rock-hard avocado ruins the creamy layer. Cook extra bacon; it never survives the cooling rack.
Common questions
Can I use turkey bacon?
Yes — cook it until crisp and add a drizzle of olive oil to the pan since turkey bacon is leaner.
How do I keep avocado from browning?
Toss the slices in lemon juice right after cutting. Assembled sandwiches should be eaten within a couple of hours.
Can I make it healthier?
Use whole-grain bread, light mayo or Greek yogurt, and load up on extra lettuce and tomato.
What’s the best tomato for a BLT?
A ripe beefsteak or heirloom — thick slices, real tomato flavor. Avoid watery out-of-season tomatoes.
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