BLT Sandwich Recipe

I made the Ultimate Blt Sandwich with toasted bread, crisp bacon, tomato, avocado and a 3-ingredient sauce that actually turns this classic into the one sandwich you’ll want at every 4th of July party, so don’t stop scrolling.

I’m obsessed with this Ultimate Blt Sandwich because it hits every spot in my head that wants crunch, fat, and acid. I love the way thick-cut bacon sings against toasted bread, and the creamy ripe avocado, sliced, makes it somehow richer without being stupid heavy.

Blt With Avocado is not a trend to me, it’s the obvious move when tomatoes are loud and lettuce is crisp. I get electric about the mayo-ketchup sauce.

It’s loud, bright, messy, and keeps me eating until the last crumb. Seriously, this is the sandwich I crave on repeat.

No apologies for that at all.

Ingredients

• Bacon: crispy, salty protein that makes it feel like a proper sandwich.
• Bread: hearty base that soaks juices and keeps everything together.
• Butter: adds golden toastiness and little richness to each bite.
• Avocado: creamy, cooling layer that softens the bacon’s crunch.
• Tomatoes: juicy, bright burst that keeps the sandwich from feeling heavy.
• Lettuce: fresh crunch and a little green crunch for balance.
• Mayonnaise: smooth, tangy binder that keeps fillings from sliding everywhere.
• Ketchup: a sweet tomato note that’s a cheeky, nostalgic touch.
• Lemon juice: a tiny zip that wakes up the mayo sauce.
• Salt: simple lift that brings out tomato and avocado flavors.
• Pepper: warm spice that adds a mild kick to every bite.

Ingredient Quantities

• 8 slices thick cut bacon
• 8 slices good sandwich bread (sourdough or country style)
• 2 tbsp unsalted butter, softened (for toasting bread)
• 1 large ripe avocado, sliced
• 2 large ripe tomatoes, about 12 oz total, sliced
• 4 to 8 leaves romaine or green leaf lettuce, washed and dried
• 1/2 cup mayonnaise
• 1 tbsp ketchup
• 1 tsp fresh lemon juice (for the sauce)
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Put bacon in a single layer in a cold skillet, turn heat to medium, and cook until very crisp, flipping often so it browns evenly; drain on paper towels and blot off excess fat.

2. While bacon cooks, mix the mayonnaise, ketchup, and lemon juice in a small bowl; taste and season with a pinch of salt and lots of freshly ground black pepper — set sauce aside.

3. Butter one side of each bread slice lightly with softened butter; heat a clean skillet or griddle over medium heat and toast bread butter-side-down until golden and crisp, about 2 minutes per side, pressing gently with a spatula; you can use a toaster oven if you prefer.

4. Slice tomatoes about 1/4 inch thick and sprinkle lightly with salt to draw out some flavor; slice avocado and keep the pieces intact so they don’t turn to mush.

5. Assemble sandwiches on the unbuttered side of the toast: spread a generous spoonful of the 3-ingredient sauce on both pieces of bread for extra flavor and stability.

6. Layer romaine or green leaf lettuce on the bottom slice, then add tomato slices, then bacon, then avocado slices; this order helps keep the bread from getting soggy.

7. Add another light sprinkle of salt and a crack of black pepper over the tomato and avocado, but be careful with salt if your bacon is extra salty.

8. Close the sandwich, press down slightly, and if desired, cut diagonally into halves or fours; serve immediately so the toasted bread stays crisp.

9. For party service, make bacon and sauce ahead, toast bread just before serving, and slice tomatoes and avocado last minute; if you’re prepping early, keep avocado in lemon water briefly to slow browning.

Equipment Needed

1. Large heavy skillet for cooking bacon
2. Clean skillet or griddle for toasting bread (or toaster oven)
3. Spatula for flipping bacon and pressing toast
4. Tongs for handling bacon
5. Small bowl and spoon for mixing the sauce
6. Butter knife for spreading butter and sauce
7. Cutting board and a sharp chef’s knife for slicing tomatoes and avocado
8. Paper towels and a plate to drain the bacon

FAQ

BLT Sandwich Recipe Substitutions and Variations

Here are a few easy swaps if you want to mix up the classic BLT:

• Bacon: Use turkey bacon or thick cut smoked ham slices if you want less fat or a milder smoke flavor.
• Bread: Try whole grain, ciabatta, or a sturdy baguette for more texture and nutty flavor.
• Avocado: Substitute sliced cucumber or hummus for a fresh, lighter alternative.
• Mayonnaise: Use Greek yogurt or a smashed avocado mayo for tang and fewer calories.

Pro Tips

– Cook the bacon low and slow and flip it a lot so it crisps evenly; if you want extra crisp, pop it in a 375 F oven for 5 minutes after skillet cooking to finish without burning. Let it drain well, and press a paper towel on top to blot off oil so your bread wont get soggy.

– Salt the tomato slices a few minutes before assembling to pull out flavor, then pat them lightly so they dont ooze all over. If your tomatoes are watery try thinner slices and stack them with a lettuce leaf beneath to protect the toast.

– For the avocado, slice it a little thicker and handle gently so it looks clean on the sandwich; if you’re prepping ahead, dunk the slices briefly in salted lemon water or brush with lemon juice to slow browning. Keep the avocado whole-ish rather than mashed if you like cleaner bites.

– Toast the bread butter-side down in a skillet until really golden and let it cool a few seconds before adding sauce, this keeps the butter crisp and stops steam from making the bread limp. If you need to make several sandwiches, toast just before serving and keep bacon and sauce warm separately.