California BLT's Blat - Barefoot Contessa Ina Garten

“This is how my mom made BLT's while we were growing up. You could substitute sprouts for the lettuce.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 6 slices smoked bacon
  • 4 slices good white bread, cut 1/2-inch thick
  • 4 tablespoons good mayonnaise (recommended ( Hellman's or Bestfoods)
  • 4 -8 tender green lettuce leaves, washed and spun very dry
  • 1 ripe Hass avocado
  • 12 lemon, juice of
  • 1 large ripe tomatoes, sliced 1/2-inch thick
  • kosher salt & freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
  3. Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
  4. Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

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