The traditional BLT (bacon, lettuce and tomato sandwich) is taken to a new level in this delightful lunchtime recipe which adds Haas avocados for an extra bit of creaminess.
Traditional BLT Taken to a New Level.
I love BLTs. Always have, always will. They are hearty and full of fresh goodness (from the garden today!) There isn’t a lot that one can do to them to make them even more special, but I tried. (and think I succeeded too!)
The recipe starts with my home made Italian herb bread. You can use any crusty bread, of course, but since I made this bread this morning, it was just begging me to do something special with it.
The next step was a trip out to my garden. Like last year, the squirrels got many of my tomatoes, but I do have some determinates that are growing very nicely and for some reason, they leave them alone.
Add in some fresh Romaine lettuce, ’cause a BLT is no BLT without lettuce. And finally, a nice ripe Haas Avocado. (you can also use a Slimcado – aka Florida Avocado if you want to save on calories.)
For the bacon, I used thick cut center bacon…just because. (it’s bacon folks, might as well enjoy the experience with some of the thick stuff.) Into the oven it goes. I always bake my bacon in the oven. Trust me. After you have done it once, you will too. I had friends over for brunch the other day and they told me that it was the best bacon they had ever eaten. (and believe me, these are serious breakfast eaters.) Cooking it in the oven removes a great deal of the fat but crisps it up nicely. Here it is after it is baked:
Last step is putting it together. For today, I used Vegan Mayonnaise. I actually prefer it to the normal mayo. You can skip this if you want. (the sandwich is nice and rich so doesn’t really need mayo, but I like my BLTs with mayo. (You could also mash some avocado and use it on the bread for extra creaminess. I’m going to try it that way the next time I make one.
Place the lettuce on the fresh toasted bread, top with slices of the fresh tomatoes, slices of avocado, and season with salt and pepper to taste. Top with the other slice of bread and cut in half. This is one mighty looking sandwich!
I added a toothpick with a home grown yellow cherry tomato to hold it together. Add a cup of light soup and you have a wonderful, hearty and delicious lunch time meal.
You could also serve it open face to save on some of the calories.
- 4 slices of crusty bread
- 2 slices of thick cut bacon
- 1/2 tomatoes
- 1/4 Haas avocado
- 2 Romaine lettuce leaves
- dash of Kosher Salt
- 2 tsp of Vegan Mayonnaise
- Preheat the oven to 350º. Cook the bacon for 15 minutes, and drain on paper towels
- Slice the bread thickly - four slices. Lightly toast the bread.
- Spread a tsp of the Vegan mayonnaise on each slice of the bread.
- Place a slice of the romaine lettuce, two slices of fresh tomato, a strip of bacon and w slices of avocado. Repeat the bacon and avocado.
- Top with the other slice of bread and add a yellow cherry tomato for color.
- Serve with a bowl of your favorite soup.
Amount Per Serving: Calories: 281 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 12mg Sodium: 605mg Carbohydrates: 35g Fiber: 4g Sugar: 5g Protein: 10g
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