Prep and cook this delicious California BLT in 35 minutes or less. I love this recipe with adding turkey meat, extra lettuce, tomato, and avocado, which completes the whole meal for me. I also leave out the Kosher Salt, since the bacon is quite salty and flavorful already. And, also no mayonnaise since I use the fresh avocado as a spread. Try it for yourself, and you’ll find this tasty California BLT on your go-to recipe list!
Ingredients
- 6 thick-cut slices smoked bacon
- 4 slices good wheat bread
- 4 tablespoons good mayonnaise (recommended/optional: Hellman's)
- 4 to 8 tender green lettuce leaves, washed and spun very dry
- 1 ripe Hass avocado
- 1/2 lemon, juiced
- 1 large ripe tomato, sliced 1/2-inch thick
- Kosher salt and freshly ground black pepper (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
- Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
- Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
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