California BLT Chopped Bagel Recipe

I call this my Chopped BLT Bagel, a California bagel sandwich where bacon, avocado, and tomato are chopped and combined into a tidy, handheld package that reimagines the usual bagel recipe.

I didn’t mean to invent a small meal that causes arguments over who gets the last bite, but that’s what my California BLT Chopped Bagel does. The contrast of thick-cut bacon and ripe avocados gives it a brash, unexpected edge that makes people stop and stare.

It lives squarely in the Chopped Blt Bagel lane, loud and a little messy, not trying to be delicate. I get curious looks, phones out, and the question, what’s in that, which is exactly the sort of reaction I want.

Somehow it feels like a clever trick you didn’t see coming.

Ingredients

• Bagels: dense carbs that give energy, with some fiber if whole grain, its quite filling.
• Bacon: salty, smoky protein, high in fat and sodium, adds crunchy, savory punch.
• Romaine: crisp, low calorie, good for fiber and vitamins, adds fresh crunch.
• Tomatoes: juicy, mildly sweet with acid, provide vitamin C, beta carotene, moisture.
• Avocado: creamy healthy fat, lots of fiber and potassium, makes it rich and smooth.
• Mayonnaise: adds tangy, rich creaminess, mostly fat so use sparingly if watching calories.
• Red onion: sharp bite, small carbs, antioxidant compounds, brightens up overall flavor.

Ingredient Quantities

• 4 plain or everything bagels, halved
• 8 thick-cut bacon slices cooked and chopped
• 4 cups romaine lettuce chopped
• 2 medium ripe tomatoes seeded and diced
• 2 ripe avocados peeled and diced
• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1/4 cup red onion finely chopped
• 2 tablespoons chopped fresh chives or cilantro
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Cook the bacon until crisp either in a skillet over medium heat or on a rimmed sheet pan in a 400 F oven for 15 to 20 minutes, transfer to paper towels to drain, then chop into bite sized pieces.

2. While the bacon cools, toast the bagel halves in a toaster or under the broiler until golden and set aside to stay warm.

3. Whisk together the mayonnaise, fresh lime juice, extra virgin olive oil, kosher salt and freshly ground black pepper until smooth, taste and adjust seasoning, that’s your quick dressing.

4. Chop the romaine, seed and dice the tomatoes, peel and dice the avocados and sprinkle a little extra lime on them so they don’t brown, and finely chop the red onion and the chives or cilantro.

5. In a large bowl combine the chopped romaine, tomatoes, avocado, red onion, chives or cilantro and the chopped bacon.

6. Pour the dressing over the salad mix and toss gently so the avocado doesn’t get mushy, taste and add more salt or pepper if needed.

7. Pile the chopped BLT salad generously on the toasted bagel bottoms, press down lightly so it holds, then finish with the bagel tops or serve open faced if you want less mess.

8. Serve immediately, leftovers keep best if you store the chopped salad and bagels separately and assemble right before eating so the bagels don’t get soggy.

Equipment Needed

1. Skillet or rimmed sheet pan for cooking the bacon
2. Toaster or oven with broiler to toast the bagels
3. Cutting board (or two if you like)
4. Chef’s knife for chopping romaine, tomatoes, avocado, onion and bacon
5. Tongs or spatula plus paper towels for draining and handling bacon
6. Large mixing bowl for combining the salad
7. Whisk or fork and measuring spoons plus a 1/4 cup measure for the dressing
8. Salad tongs or a large spoon for tossing and piling the salad on the bagels

FAQ

California BLT Chopped Bagel Recipe Substitutions and Variations

• Bagels (4 plain or everything): swap for English muffins, whole wheat rolls, or ciabatta for more chew, use gluten free bagels if you need GF
• Bacon (8 thick-cut slices): try turkey bacon for less fat, prosciutto or smoked ham for a saltier punch, or tempeh bacon / smoked tofu if you want vegetarian
• Mayonnaise (1/2 cup): substitute plain Greek yogurt 1:1 for tang and fewer calories, mashed avocado 1:1 for creaminess, or vegan mayo if you’re dairy free
• Avocado (2 ripe): use hummus or smashed green peas for creamy green texture, or thin cucumber slices with crumbled feta for a fresher crunch

Pro Tips

– Spread a thin layer of mayo or softened butter on the toasted cut side of the bagel before you pile on the salad. It forms a moisture barrier so the bagel stays firmer longer, especially if you need to eat later.

– Keep avocado from browning by tossing the chunks with extra lime juice and pressing plastic wrap right onto the surface, or leave the pits in the bigger pieces until you serve. Dont mash them when you toss, gentle folding only.

– For bacon thats evenly crisp with less mess cook it in a single layer on a rimmed sheet pan so the fat renders away. If you want a flavor boost sprinkle a little brown sugar or cracked black pepper on before cooking.

– Make the dressing silkier by whisking the oil into the mayo slowly or stirring in a teaspoon of Dijon to help it hold. Make it just before serving and add only what you need so the avocado stays fresh and not overly coated.