Avocado BLT

Name: Avocado BLT
Total time: 25 min
Yield: 2
Ingredients: 6 slice bacon (thick-cut strips); 4 slice bread, white sandwich or sourdough; 1 unit tomato (sliced 1/4 inch thick); 4 unit lettuce, iceberg or romaine (whole crisp leaves); 3 tbsp mayonnaise; ¼ tsp salt; ¼ tsp black pepper (coarse ground); 1 unit avocado (sliced)

Sandwiches & Handhelds · American

A variant of BLT — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

8 ingredients · 25 minutes · 2 servings

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Contains gluten, egg · sometimes contains soy — check the label · only in an optional ingredient: dairy

Restrictions

Containsgluten · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Only if you add itdairy (butter)Leave that ingredient out and the dish does not have it.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

6 slice	bacon (thick-cut strips)
4 slice	bread, white sandwich or sourdough
1 unit	tomato (sliced 1/4 inch thick)
4 unit	lettuce, iceberg or romaine (whole crisp leaves)
3 tbsp	mayonnaise
¼ tsp	salt
¼ tsp	black pepper (coarse ground)
1 unit	avocado (sliced)

Optional

Not counted above. The dish works without them.

1 tsp	hot sauce
1 tsp	butter (for the pan-toast variant)
2 unit	pickle (spears, alongside)

Steps

slice3 min
serrated knife
tomato into 1/4-inch rounds — thinner and they disintegrate under the bacon, thicker and the sandwich slides apart on the first bite
season10 min
draining on a rack or paper
tomato slices + salt, laid in one layer, until beads of liquid stand on the surface. Salt pulls the water out here, on the counter, instead of later, inside the bread — this is the whole soggy-sandwich problem solved
fry12 min
cold skillet brought to medium, single layer
bacon laid in the unheated pan, then the burner on. Starting cold lets the fat melt out before the muscle fibers seize, so the strips render flat and crisp rather than curling into hard buckles. Turn once at the halfway point; drain on paper
toast4 min
medium-dark
bread until firm and dry all the way through, not just colored at the edges. Toast is structural — a soft slice absorbs mayonnaise and tomato juice and tears. Let it cool a minute so trapped steam escapes instead of resoftening the crumb
top1 min
all four toast faces + mayonnaise spread edge to edge — the fat film waterproofs the crumb and supplies the acid and richness that raw tomato and lean toast both lack
top2 min
Build each sandwich with bottom toast, lettuce, drained tomato, black pepper, cooked bacon and half the listed avocado slices, then close with the top toast. Keep the lettuce beneath the tomato to shield the bread from moisture.
slice1 min
diagonal, knife pressed not sawed
each sandwich in half — the diagonal cut gives a wider bite face, so you get bacon, tomato and lettuce in the same mouthful, which is the entire point of the balance