BLT Sandwich Recipe

I built the Ultimate BLT Sandwich with toasted bread, crisp bacon, ripe tomato, creamy avocado, and a three-ingredient sauce that’s perfect for a 4th of July party.

I’ve made a million BLTs but this one keeps sneaking back into my week. Crisp bacon meets creamy avocado in a sandwich that’s showy enough for a 4th of July table yet lazy enough for a weeknight, and yeah I can’t help but call it Blt With Avocado.

There’s a little trick in the sauce that lifts everything, a tiny kick that makes you pause and think ok where has this been all my life, but it’s still just a sandwich, no fuss. I promise you’ll want to make it twice in one weekend, even if you swore you wouldn’t.

Ingredients

• Sourdough bread supplies carbs and some fiber, toasts crisp, adds tang
• Bacon gives rich protein and fat, salty smoky flavor, not exactly low calorie
• Tomatoes add juiciness, vitamin C, fiber and bright acidic sweetness
• Avocado brings creamy texture, heart healthy monounsaturated fats and potassium
• Lettuce adds crunch, hydration and small amounts of vitamins and fiber
• Mayo provides creaminess and fat, carries flavors, pick lighter for less calories
• Garlic and lemon add bite and brightness, garlic gives aroma, lemon adds acid
• Butter or paprika: butter toasts and adds richness, paprika gives subtle smoky heat

Ingredient Quantities

• 8 slices sourdough or country bread, about 1/2 inch thick
• 10 slices thick cut bacon (about 1 lb)
• 2 large ripe tomatoes, sliced
• 1 large ripe avocado, sliced (or 2 if they’re small)
• 8 large leaves romaine or butter lettuce
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon fresh lemon juice
• 2 tablespoons unsalted butter (optional)
• Kosher salt
• Freshly ground black pepper
• 1/4 teaspoon smoked paprika or pinch cayenne (optional)

How to Make this

1. Preheat oven to 400 F if you want hands-off bacon, or heat a large skillet over medium if you’re fryin it; lay 10 slices thick bacon in a single layer on a foil lined sheet for the oven, bake 15 to 20 minutes until crisp, or cook in skillet turning occasionally and press with a second pan for even crispness; drain bacon on paper towels.

2. While bacon cooks make the 3-ingredient sauce: stir 1/2 cup mayonnaise with 1 minced garlic clove and 1 teaspoon fresh lemon juice, add 1/4 teaspoon smoked paprika or a pinch of cayenne if you want heat, then season with kosher salt and freshly ground black pepper to taste.

3. Slice 2 large ripe tomatoes about 1/4 inch thick and lay them on a plate; sprinkle a little kosher salt on the slices and let sit 3 to 5 minutes to draw out flavor so they arent bland.

4. Slice 1 large ripe avocado (or 2 small) and toss gently with a few drops more lemon juice so it doesn’t brown, season lightly with salt and pepper.

5. Toast 8 slices sourdough or country bread (about 1/2 inch thick). For extra flavor melt some of the 2 tablespoons unsalted butter in a skillet and toast bread in the butter until golden both sides, or just use a toaster if you want speed.

6. Assemble for 4 sandwiches: spread a generous layer of the mayo-garlic sauce on each toast slice, use about 2 to 3 bacon slices per sandwich depending how hungry you are, then add 1 or 2 leaves romaine or butter lettuce.

7. Add tomato slices on top of the lettuce, then avocado slices, season the tomato and avocado again lightly with salt and pepper so every bite tastes right.

8. Top with the second sauce-spread toast slice, press down gently so it holds together, then let the sandwich rest 1 minute so the juices settle.

9. Cut each sandwich diagonally, serve immediately while bacon is warm and bread is still slightly crisp; tip: use thick bread and very ripe tomatoes for best texture, and keep extra sauce on the side for dunking or topping.

Equipment Needed

1. Rimmed baking sheet, lined with foil for oven bacon
2. Large skillet, for frying bacon or toasting bread in butter
3. Tongs, for flipping bacon and moving hot toast
4. Cutting board
5. Sharp chef knife, serrated edge helps with tomatoes
6. Small mixing bowl and a spoon or whisk for the mayo sauce
7. Paper towels to drain the bacon
8. Toaster or extra skillet to toast the bread fast
9. Measuring spoons and a 1/2 cup measure for mayo and lemon
10. Plate or cutting board for assembling and a spatula to lift sandwiches

FAQ

BLT Sandwich Recipe Substitutions and Variations

• Bread (sourdough or country): ciabatta for a chewier crumb, whole wheat for nuttier flavor, or a sturdy baguette if you like a crisp crust — all hold up to the bacon and mayo.
• Bacon (thick cut): turkey bacon for less fat, pancetta or prosciutto for a saltier, cured punch, or smoked tempeh/soy bacon for a vegetarian option.
• Avocado: swap with hummus or mashed white beans for creaminess, or thinly sliced cucumber for freshness and crunch.
• Mayonnaise + garlic: plain Greek yogurt with lemon and garlic, store bought aioli, or mashed avocado mixed with lemon if you want a richer, tangy spread.

Pro Tips

– Cook the bacon a little past the point you think is perfect, because it will soften the tiniest bit from the tomato and avocado. Save a spoonful of the bacon fat and use it to butter-toast the bread in the pan for instant extra flavor, or just toast in butter if you prefer.

– Salt the tomato slices and let them sit for 3 to 5 minutes, then pat them dry. That pulls out flavor and helps stop the sandwich from getting soggy.

– Slice the avocado thin and toss with a few drops of lemon right before you build the sandwich. Fanning the slices across the bread makes every bite balanced so you dont get one giant avocado bite.

– Put a crisp lettuce leaf between the tomato and the bread to act like a moisture barrier, and let the finished sandwich rest a minute before cutting so juices settle. Use a toothpick if you want it to stay together while you slice.