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 | |||
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Veggies | Meats | ||
1 | avocado | 1 1/2 lb | Bacon |
1 | tomato | Staples | |
1 head | romaine | 4 slices | Wheat bread, toasted |
lots of | mayo |
Directions | |
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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