This Avocado BLT takes the classic sandwich and gives it an elevated twist that’s so easy to make. It’s a quick sandwich to make that’s great for entertaining or for a gourmet lunch or dinner recipe on a busy weeknight.
There is nothing we love more than a classic BLT in the summer, using in season heirloom tomatoes. The only thing that tops it, is adding avocado like in this Avocado BLT. We first had this on vacation in California a few years ago.
We ordered a BLT at a little beachside café—not expecting anything special—and it showed up layered with thick slices of creamy avocado and a sun-ripened heirloom tomato that tasted like it had just been picked from someone’s backyard.
That sandwich is something we dream about over and over. We knew we had to create it at home. It was simple, but the way the buttery avocado melted into the smoky bacon and the juicy tomato made it unforgettable. This recipe is our version of that moment—nostalgic, fresh, and just indulgent enough.
If you love this sandwich, you’ll love this Pesto Turkey BLT and this Fried Avocado BLT.
Ab’s Tip: I find a seasoned heirloom tomato to what works best for this sandwich. Seasoning your tomatoes with salt and pepper will release some of the liquid which helps keep your sandwich from getting soggy. Plus, it makes them taste even better.
Why You’ll Love this Recipe:
- Great textures with layers of flavor. Between the crunch of crispy bacon with the creamy avocado, the sweetness of an heirloom tomato, and the fresh bite of lettuce, this sandwich really is the ultimate flavor combination.
- Only 6 ingredients. This sandwich only has 6 ingredients, and they each bring so much to the table: smoky, salty, rich, tangy and crisp. The best time to make this is the summer, with sweet an flavorful heirloom tomatoes.
- Such a crowd pleaser. whether your entertaining in the backyard, packing for a picnic or going to the beach, this sandwich is a hit every time. It’s easy to make, packs tons of flavor and a favorite by all.
Ingredients:
- Bacon: The crispiness of the bacon adds such an added texture to the sandwich, as well as a smokiness of flavor.
- Sriracha mayo: If you like a touch of heat, sriracha mayo is the way to go. The creaminess of the mayo and the smoky heat from the sriracha is the perfect add.
- Romaine lettuce: I opt for romaine on this sandwich because it adds such a freshness, and of course a nice crunch.
- Heirloom tomatoes: You can make this with any kind of tomato you want, but we think heirloom tomatoes are best. They add a layer of sweetness and flavor.
- Avocado: Adding slices of avocado bring a creaminess that just pairs so well with the bacon and tomato.
- Ciabatta bread: A thicker, crunchy ciabatta loaf is the ideal vessel and bread ratio for this sandwich.
How to make this Avocado BLT:
1. Add bacon to skillet and cook on medium heat for about 4 min per side or until desired crispiness. Transfer to a paper towel lined plate.
2. If you are making sriracha mayo (versus buying it premade) combine mayo and sriracha in a bowl and mix until smooth.
3. Coat ciabatta in olive oil and cook for 2-3 min per side until golden brown. Remove from pan and set aside.
4. Slice and season tomatoes with salt and pepper.
5. Spread sriracha mayo on ciabatta, then add avocado, slices of tomato, bacon, and lettuce. Close sandwich and enjoy!
Expert Tips:
- Ripening an avocado quickly. One of my favorite tricks to ripen avocados quickly is to add the avocados to a paper bag with bananas and let sit overnight. You should have a ripe avocado by the next day.
- Making this Avocado BLT all year round. If you are making this in the summer, using in-season heirloom tomatoes is best. If you are making this in the fall, spring or winter, I like to use Sunset Flavor Bomb tomatoes. They are greenhouse grown, non-GMO and give you that sweet tomato you crave all year round.
- Cooking bacon to perfection. I like to cook bacon on the stovetop to maximize crispiness on both sides, but you can also opt to cook in the oven at 375° for about 20 minutes. Either way, transfer the bacon to a paper towel lined plate to catch excess grease after cooking.
Variations:
- Adding something pickly. We love adding something with a little salt / sour and crunch like a pepperoncini or banana pepper. If that’s your thing, add away!
- Using alternative condiments. You can get creative with your condiments like a pesto mayo, or a spicy flavored mayo.
- Adding Turkey. We’ve also been a fan of adding even more protein with an added layer of fresh deli turkey.
- Using a flavored bacon. Candying the bacon in hot or regular honey is another fun way to add flavor.
Storage:
You can the sriracha mayo in advance, up to 4 days ahead in an air tight container.
We would not recommend cooking the bacon in advance as it will not hold its crunch. When it comes to prepping ingredients in advance, there’s a couple of things you can do. Wash and dry the lettuce and store in a container in the refrigerator. You can also slice and season your tomatoes in advance and store in a container in the refrigerator as well.
FAQs
It is best to put the mayo on first and then lettuce. The lettuce will create a kind of buffer between the bread and the tomato to keep it from getting soggy.
They might be one of our favorite combos! The sweet crunchy tomatoes pair perfectly with a creamy rich slice of avocado.
Slice a ripe avocado in half and remove the pit. We like to slice the very tip off the top of the avocado as it makes it easier to remove the skin. Once the skin is removed, slice easily with a sharp knife.
More Gourmet Sandwich Recipes:
Avocado BLT
Ingredients
- 3 Slices of bacon
- 3 Slices of Heirloom tomato
- Ciabatta loaf
- 1 Avocado
- 2 tbsp Sriracha mayo or another spicy mayo like Hot Giardinayo
- 3 Slices of romaine lettuce
- Sea salt
- Pepper
- Red pepper flakes optional
- 2 tbsp Chopped pepperoncini optional
Instructions
- Slice tomato and season with salt, pepper and red pepper flakes if using.
- Add bacon to skillet and cook on medium heat for about 4 min per side or until desired crispiness. Transfer to a paper towel lined plate.
- If you are making sriracha mayo (versus buying it premade) combine mayo and sriracha in a bowl and mix until smooth.
- Coat ciabatta in olive oil and cook for 2-3 min per side until golden brown. Remove from pan and set aside.
- Spread sriracha mayo on ciabatta, then add avocado, slices of tomato, bacon, and lettuce. Close sandwich and enjoy!
