I made the Ultimate Blt Sandwich with toasted bread, crisp bacon, ripe tomato, creamy avocado, and a surprising three-ingredient sauce that will have guests asking for the recipe at your Fourth of July party.

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I set out to build the Ultimate Blt Sandwich that actually deserves the name. Thick cut bacon that snaps, ripe avocado that mutes the salt, juicy tomato and crunchy lettuce meet toasted sourdough and a three ingredient sauce made from mayonnaise, fresh lemon juice and Dijon mustard.

It sounds simple but something happens when you layer them right, you’re gonna want to know what I did different. This is my take on the Bacon Lettuce Tomato Avocado Sandwich, perfect for a 4th of July get together, messy hands and all, and I promise it’s not the same BLT you grew up with.

Ingredients

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Bacon, smoky fatty protein, adds savory crunch and salt, not exactly health food
Sturdy bread gives carbs and fiber, soaks juices, makes sandwich filling and sturdy
Mayonnaise brings creamy fat, tang from lemon or mustard, boosts calories and flavor
Tomato adds juicy acidity, vitamin C and fiber, brightens flavors and freshness
Avocado gives creamy texture, heart healthy fats, some fiber and potassium too
Lettuce adds crunch, minimal calories, hydration, and a fresh green bite
Dijon mustard gives sharp tang, little calories, wakes up mayo and tomato

Ingredient Quantities

8 slices thick cut bacon (about 8 oz / 225 g)

8 slices sturdy sandwich bread (sourdough or country loaf, your choice)

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

2 medium ripe tomatoes (about 1 lb / 450 g), sliced

1 ripe avocado, sliced or mashed, your call

4 large lettuce leaves (romaine or butter lettuce)

2 tablespoons unsalted butter, softened, for toasting bread (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a cooling rack on top, arrange 8 slices thick cut bacon in a single layer so they cook evenly.

2. Bake bacon 15 to 20 minutes until deep golden and crisp, check at 12 minutes cause ovens vary. Transfer to paper towels to drain and keep warm, the bacon will crisp more as it rests.

3. While bacon cooks make the sauce: whisk 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard in a small bowl, taste and add a tiny pinch of kosher salt or more lemon if you want it brighter.

4. Toast 8 slices sturdy sandwich bread. Spread the 2 tablespoons softened butter on each slice if using and grill in a hot skillet 1 to 2 minutes per side until golden, or toast in a toaster until nicely browned.

5. Slice 2 medium ripe tomatoes about 1/2 inch thick, season both sides lightly with kosher salt and freshly ground black pepper and let sit a minute to draw out flavor, don’t over salt.

6. Prepare the avocado your way: slice or mash 1 ripe avocado, if mashing add a squeeze of lemon from the sauce bowl so it wont brown and season with salt and pepper.

7. Assemble: spread the mayo-lemon-Dijon sauce on both pieces of each sandwich so every bite is saucy, place 1 large lettuce leaf (romaine or butter lettuce) on the bottom slice to act as a moisture barrier.

8. Layer tomato slices over the lettuce, then 2 slices of bacon per sandwich (so all 8 bacon slices get used), then avocado on top. Sprinkle a bit more black pepper if you like.

9. Close the sandwich, press gently, slice diagonally and serve right away cause this is best while the bacon is still warm and the bread is crisp.

Equipment Needed

1. Rimmed baking sheet lined with aluminum foil
2. Wire cooling rack that fits on the sheet
3. Oven mitts or potholders, you’ll be glad you have them
4. Tongs or a flat spatula for flipping and transferring bacon
5. Small bowl and whisk or fork for the sauce
6. Toaster or heavy skillet plus a spatula for toasting bread
7. Sharp knife for slicing tomatoes and avocado
8. Cutting board
9. Measuring spoons and a 1/2 cup measure
10. Paper towels for draining the bacon

FAQ

Can I make this ahead? A: Kinda. You can cook the bacon a day or two ahead and keep it in the fridge, and slice tomatoes earlier, but assemble fresh right before eating so the bread doesnt get soggy.

Best way to cook bacon for BLTs? A: Oven baking at 400 F on a rack is easiest for even crispness and less mess. Stovetop works too if you like a bit more char around edges.

How do I stop the sandwich from getting soggy? A: Toast the bread well, pat tomatoes dry, put lettuce between mayo and tomato, and assemble right before serving.

Can I swap the bacon for a vegetarian option? A: Yes, use smoked tempeh, store bought vegan bacon, or thick slices of roasted eggplant or portobello with a smoky seasoning.

Any quick mayo alternatives? A: Mix half mayo half Greek yogurt, or use plain yogurt with a touch of oil and mustard for a lighter spread.

What bread works best? A: Sturdy bread like sourdough, country loaf or a good seeded bread. Avoid flimsy sandwich bread unless you toast it well.

BLT Sandwich Recipe Substitutions and Variations

Bacon: turkey bacon (same weight, cook till crisp), pancetta or prosciutto (thin slices, pan-fry quick), or smoked tempeh/tofu strips for a vegetarian/vegan take
Bread: whole grain, ciabatta, or soft brioche if you want richer flavor, and for gluten free use a good GF loaf toasted well
Mayonnaise: plain Greek yogurt mixed with lemon and a little Dijon, mashed avocado, or vegan mayo for dairy free
Lettuce: arugula, baby spinach, or mixed greens if you want more peppery notes or a softer bite

Pro Tips

1. Cook the bacon on a wire rack over a rimmed sheet so the fat drains away and the slices crisp evenly, and check at about 12 minutes since ovens vary; let it rest on paper towels so it gets even crispier as it cools.
2. For extra browned, crunchy bread try spreading a thin layer of mayo on the outside before toasting in a skillet, it browns better than butter and gives great flavor, or use the butter if you prefer a richer taste.
3. Salt the tomato slices and let them sit a minute to draw out some flavor, then blot any excess moisture with a paper towel so the sandwich does not get soggy.
4. Mash the avocado with a squeeze of the lemon from the mayo mix and a pinch of salt right before assembly so it does not brown and tastes bright, or slice a slightly less ripe avocado if you want cleaner slices.
5. Assemble at the last minute, placing a lettuce leaf under the tomato to act as a moisture barrier, and if you must prep ahead keep bread, bacon and tomatoes separate until serving.

BLT Sandwich Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

1206

kcal

Equipment: 1. Rimmed baking sheet lined with aluminum foil
2. Wire cooling rack that fits on the sheet
3. Oven mitts or potholders, you’ll be glad you have them
4. Tongs or a flat spatula for flipping and transferring bacon
5. Small bowl and whisk or fork for the sauce
6. Toaster or heavy skillet plus a spatula for toasting bread
7. Sharp knife for slicing tomatoes and avocado
8. Cutting board
9. Measuring spoons and a 1/2 cup measure
10. Paper towels for draining the bacon

Ingredients

8 slices thick cut bacon (about 8 oz / 225 g)
8 slices sturdy sandwich bread (sourdough or country loaf, your choice)
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 medium ripe tomatoes (about 1 lb / 450 g), sliced
1 ripe avocado, sliced or mashed, your call
4 large lettuce leaves (romaine or butter lettuce)
2 tablespoons unsalted butter, softened, for toasting bread (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a cooling rack on top, arrange 8 slices thick cut bacon in a single layer so they cook evenly.
Bake bacon 15 to 20 minutes until deep golden and crisp, check at 12 minutes cause ovens vary. Transfer to paper towels to drain and keep warm, the bacon will crisp more as it rests.
While bacon cooks make the sauce: whisk 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard in a small bowl, taste and add a tiny pinch of kosher salt or more lemon if you want it brighter.
Toast 8 slices sturdy sandwich bread. Spread the 2 tablespoons softened butter on each slice if using and grill in a hot skillet 1 to 2 minutes per side until golden, or toast in a toaster until nicely browned.
Slice 2 medium ripe tomatoes about 1/2 inch thick, season both sides lightly with kosher salt and freshly ground black pepper and let sit a minute to draw out flavor, don't over salt.
Prepare the avocado your way: slice or mash 1 ripe avocado, if mashing add a squeeze of lemon from the sauce bowl so it wont brown and season with salt and pepper.
Assemble: spread the mayo-lemon-Dijon sauce on both pieces of each sandwich so every bite is saucy, place 1 large lettuce leaf (romaine or butter lettuce) on the bottom slice to act as a moisture barrier.
Layer tomato slices over the lettuce, then 2 slices of bacon per sandwich (so all 8 bacon slices get used), then avocado on top. Sprinkle a bit more black pepper if you like.
Close the sandwich, press gently, slice diagonally and serve right away cause this is best while the bacon is still warm and the bread is crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.