American
Avocado BLT Sandwiches
Bacon cooks until crisp, then goes on toast with tomato, lettuce, and avocado. The avocado is the spread, so there is no extra mayonnaise.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
Photo: star5112 (CC BY-SA). Source
Why you’ll love it
- Avocado replaces the mayo.
- Crisp bacon is the whole point of a BLT.
- Toast keeps the tomato from soaking the bread.
- It is a proper lunch, not a snack stack.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook the bacon in a skillet over medium until crisp, about 8 minutes. Drain it.
- 2
Toast the bread.
- 3
Toss the avocado with lemon juice and salt. Mash a little of it onto the toast and fan the rest.
- 4
Layer tomato, bacon, and lettuce.
- 5
Close the sandwiches and serve while the toast is warm.
Pro tips
- Pour off the bacon fat as it collects so the strips crisp.
- Salt the tomato or the sandwich tastes dull.
- Eat it soon. Avocado browns and toast softens.
Easy substitutions
- Bacon
- Turkey bacon, cooked until crisp
- Avocado
- A thin layer of mayonnaise
- Bread
- Toasted sourdough
Storage and reheating
Storage
Best immediately. Bacon keeps 3 days.
Reheating
Recrisp the bacon in a skillet. Build the sandwich fresh.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 430
- Protein
- 16 g
- Carbs
- 30 g
- Fat
- 28 g
- Fiber
- 5 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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