Bacon, lettuce, avocado, tomato. Lunch perfection. Just remember to put it on wheat bread so it’s “healthy”.
This recipe is scaled for 2 sandwiches. 3/4 of a lb of bacon per person you ask? Yes. I am not kidding.
Should all that bacon be thick or thin cut? Applewood or Hickory? Your call. I can’t decide so i use both kinds. 1/2 thin applewood, 1/2 thick hickory. Use more. I once had a blt with 5 kinds of bacon. It was awesome.
| Mise en Place | |||
|---|---|---|---|
| Veggies | Meats | ||
| 1 | avocado | 1 1/2 lb | Bacon |
| 1 | tomato | Staples | |
| 1 head | romaine | 4 slices | Wheat bread, toasted |
| lots of | mayo | ||
| Directions | |
|---|---|
| Step | Action |
| 1 | Preheat oven to 400 |
| 2 | On two sheet pans, cover with foil, then lay bacon on top |
| 3 | Cook bacon till done aka crisp (20-30 minutes depending on bacon, oven, relative humidity…) |
| 4 | Meanwhile, prep your veggies. Cut the tops and bottoms of romaine leaves to form bread size pieces, slice the tomato, slice the avocado, toast the bread |
| 5 | When bacon is done, evac and drain on paper towels |
| 6 | Assemble sandwich. Slather mayo on bread. Thickly. Don’t be wimpy about it. Mayo + bacon = heaven. |
| 7 | On one side of the bread put romaine, then tomato, then avocado. Use two layers of romaine, 1/2 tomato and 1/2 avocado per sandwich. |
| 6 | On the other side, put bacon. Start with strips horizontally, then strips vertically, then strips horizontaly, then strips vertically. 4 layers. Yes 4 layers. If you have extra bacon, make extra layers. |
| 7 | Put halves together, cut diagonally, and serve |
| 8 | Feel the baconny goodness in your veins. |
Categories: Sandwich
