Photo: California BLTs Recipe
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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By knmahon
on April 29, 2013
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Simply a great sandwich! My boyfriend loved the simplicity and said it was one of the best sandwiches he'd ever had. If you're looking for an easy but delicious sandwich to make--go with this classic!
By katiekatt1
Delafield, WI
on October 28, 2012
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OMG Delicious! Didn't have lettuce on hand but sandwich was still out of this world. Using thick cut bacon instead of regular really makes a difference. It makes the sandwich heartier and meaty. Thanks Ina!
By rickncb_11625828
SIMI VALLEY, CA
on September 15, 2010
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Cal BLT's are always a favorite for a weekend brunch or about anytime for a quick snack. At my home we make the recipe Ina discribes with a change in the Avacado. We make a large bowl of Guacamole for dipping with chips while watching the games or chatting with friends, and use some of the guacamole in place of the plain Avacado. We like the added heat of the peppers etc. Also it's easier than the slippery avacado slices which tend to fall out. Since the salt is in the "Gauc" that ingredient can be deleted in Ina's recipe. Thanks Ina for another fun treat Good Show!
Rick Nimms Simi Valley, Ca.
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