BLT Sandwich Recipe

I perfected my Ultimate Blt Sandwich with toasted bread, bacon, tomato, avocado and a surprising three-ingredient sauce you’ll only find here, and it’s perfect for a 4th of July party.

I can’t stop telling people about my BLT because it took the boring sandwich and made it loud. Thick cut bacon pairs with creamy avocado in a way that somehow tastes more like summer than any salad ever did.

I call it my Ultimate Blt Sandwich when I want to impress but not try too hard, and at backyard get togethers it usually ends up filed under Blt With Avocado on the menu because guests ask for it by name. It’s simple but not safe, and if you’re skeptical I dare you to be the one who walks away.

Ingredients

• Bacon: salty, smoky, packs protein and fat, very flavorful but high in sodium.
• Bread: provides carbs and some fiber, gives structure and toasts up crunchy.
• Tomatoes: juicy, vitamin C and fiber, they add bright acidity and fresh sweetness.
• Avocado: creamy, full of heart healthy fats and fiber, makes sandwich luscious.
• Lettuce: crisp, low calorie, adds crunch and hydration, mostly water and fiber.
• Sauce: mayo mustard lemon gives tang, fat brings richness, balances the salty bacon.

Ingredient Quantities

• 8 slices thick cut bacon
• 8 slices good sandwich bread like sourdough or country
• 2 tablespoons unsalted butter
• 2 large ripe tomatoes, sliced
• 1 ripe avocado, sliced
• 8 leaves romaine or iceberg lettuce
• 3 ingredient sauce: 1/2 cup mayonnaise, 1 tablespoon dijon mustard, 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground black pepper to taste

How to Make this

1. Whisk the 3 ingredient sauce in a small bowl: 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon fresh lemon juice; season with a pinch of kosher salt and some freshly ground black pepper, taste and adjust, then set in the fridge to chill.

2. Preheat the oven to 400 F. Line a baking sheet with foil and put a wire rack on top if you have one, lay out the 8 slices thick cut bacon in a single layer and bake 15 to 20 minutes until crisp and browned; times vary so watch it. Transfer bacon to paper towels to drain.

3. While the bacon cooks, slice the 2 large tomatoes and the avocado. Sprinkle tomato slices with kosher salt and let sit 3 to 5 minutes to draw out some moisture and amp flavor, then blot with a paper towel so the bread wont get soggy.

4. Halve and pit the avocado, slice thinly and, if you like, squeeze a tiny splash of the lemon juice from the sauce over the slices so they dont brown.

5. Butter the 8 slices of sandwich bread with the 2 tablespoons unsalted butter, both sides lightly. Toast in a skillet over medium heat until golden and crisp about 1 to 2 minutes per side, or pop in a toaster then spread the butter while hot.

6. When the bacon is drained and the bread is toasted, layer each sandwich: spread a generous spoonful of the mayo mustard sauce on one slice, top with a leaf of romaine or iceberg lettuce, 2 to 3 tomato slices, a few avocado slices, and 2 slices of bacon per sandwich.

7. Add a little more sauce to the top slice if you want, close the sandwich, press down gently and season the assembled sandwich with a grind of black pepper and a sprinkle of kosher salt if needed.

8. Cut the sandwiches in half, serve right away while the bacon is still warm. If making ahead, keep components separate then assemble last minute so bread stays crisp.

Equipment Needed

1. Baking sheet lined with foil plus a wire rack if you have one
2. Small bowl and a whisk
3. Measuring cups and measuring spoons
4. Oven mitts and tongs or a spatula
5. Knife and cutting board
6. Skillet or toaster and a butter knife for spreading
7. Paper towels and a plate for draining bacon
8. Spoon for scooping the sauce and a small spatula for assembling

Don’t overthink it, these will cover everything you need.

FAQ

BLT Sandwich Recipe Substitutions and Variations

BLT Sandwich Recipe

Simple, classic, and ridiculously satisfying. Crisp bacon, juicy tomato, cool lettuce and a little creamy tang from the mayo-mustard sauce. Read on, it’s quick.

Ingredients
– 8 slices thick cut bacon
– 8 slices good sandwich bread like sourdough or country
– 2 tablespoons unsalted butter
– 2 large ripe tomatoes, sliced
– 1 ripe avocado, sliced
– 8 leaves romaine or iceberg lettuce
– 3 ingredient sauce: 1/2 cup mayonnaise, 1 tablespoon dijon mustard, 1 teaspoon fresh lemon juice
– Kosher salt and freshly ground black pepper to taste

Method
1. Cook the bacon: Heat a large skillet over medium heat. Cook bacon until it’s browned and crisp, turning occasionally, about 8 to 12 minutes depending on thickness. Transfer to a paper towel lined plate to drain. Don’t toss the bacon fat yet, it’s useful later.
2. Toast the bread: Spread butter on one side of each slice. Toast in a skillet or in a toaster oven until golden and slightly crisp. If you want extra flavor, use a little of the reserved bacon fat instead of butter on one side of the bread.
3. Make the sauce: Whisk together mayo, dijon, and lemon juice. Taste and add a pinch of salt or a grind of pepper if needed.
4. Prep produce: Lightly salt the tomato slices, that brings out the flavor. Slice the avocado and squeeze a little lemon or lime if you want to slow browning. Pat lettuce dry so the sandwich doesn’t get soggy.
5. Assemble: Spread the sauce on both slices of toast. Layer lettuce on the bottom slice, then tomato, then bacon, then avocado. Top with the other slice of bread, sauce side down. Press gently so it holds together.
6. Slice and serve: Cut diagonally or down the middle. Serve immediately so the bacon stays crisp. If packing for later, keep sauce and tomatoes separate until ready to eat.

Tips and tricks
– Crisp bacon is key. If you like extra-crispy, finish it in a 400F oven for 5 minutes after pan-frying.
– Salt tomatoes, but not the lettuce, or the leaves will get limp too fast.
– Avocado makes it richer, if you want it lighter skip the avocado and use extra lettuce.
– If making for a crowd, keep components warm in the oven and assemble last minute.

Substitutions

• Bacon: turkey bacon for lower fat, pancetta for a saltier pork option, or tempeh bacon for a vegetarian swap
• Bread: whole wheat or multigrain for more fiber, ciabatta for a chewier bite, or gluten free bread if needed
• Avocado: sliced cucumber for crunch and freshness, or thinly sliced radish for peppery zip
• 3 ingredient sauce: replace mayo with Greek yogurt for tang and fewer calories, or use plain aioli if you want a garlicky boost

Pro Tips

1. Salt the tomato slices and then really blot them dry, it pulls moisture out so the bread wont get soggy and the tomato flavor pops more, also put the lettuce between sauce and tomato as a tiny moisture barrier.

2. Save a spoonful of bacon fat and spread a little on the bread instead of all butter for a richer savory hit, but dont overdo it or the sandwich will feel greasy.

3. Make the mayo mustard sauce ahead and chill it, flavors mellow overnight so it tastes better, then taste it again before using and add a bit more lemon or a pinch of sugar if it seems flat.

4. Keep everything separate until the last minute if you can, bring the sauce in a small container or squeeze bottle and assemble just before eating so the bread stays crisp and the fillings stay fresh.