California BLTs

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
2 sandwiches
Level:
Easy

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
Directions

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.


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    This recipe is featured in:

    Summer Entertaining Guide