Recipes : California BLT's : Food Network

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California BLT's
Copyright 2006, Ina Garten, All Rights Reserved

Ingredients
6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: 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

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. Spread each slice with about 1 tablespoon of
mayonnaise. 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.