California BLTs

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 2 sandwiches
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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

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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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