A Tomato Sandwich Worthy of a Little Bacon

May 31, 2012
11 Ratings
Photo by Ty Mecham
  • Makes about 2 cups of aioli for many sandwiches
Author Notes

I love tomatoes and mayo on toast and I really love BLTs but only have them twice a year, once at the beginning of tomato season when the tomatoes are at their best and then again at the end of the season when I know they'll be soon gone. We'll have them with plain mayo or avocado mayo, depending on our mood. This sandwich satisfies that BLT craving even when the tomatoes are not quite at their peak. —inpatskitchen

Test Kitchen Notes

WHO: inpatskitchen is a retired teacher, paralegal and seafood retailer.
WHAT: A tomato, avocado, and bacon sandwich that defies all expectations -- in a good way.
HOW: Avocado, crumbled bacon, and rendered bacon fat (!) make an aioli never to be forgotten. Then it's just a matter of slathering it on toast and adding tomatoes.
WHY WE LOVE IT: As inpatskitchen says, the aioli is so good that "even when the tomatoes are not quite at their peak," you'll be craving this sandwich. Just imagine what it'll be like come August. —The Editors

What You'll Need
  • For the Bacon-Avocado Aioli
  • 3 slices bacon, cooked crisp, crumbled and rendered fat reserved
  • 1 room temperature egg
  • 1 large clove garlic
  • 1 medium avocado
  • Juice of half a lemon
  • 3/4 cup vegetable oil
  • For the sandwich
  • The Bacon-Avocado Aioli
  • Toasted slices of a good rustic Italian bread
  • The best tomatoes you can find, sliced about 1/4 inch thick
  • Salt and pepper
  1. For the Bacon-Avocado Aioli
  2. Process the bacon, egg, garlic, lemon juice and avocado in the bowl of a mini food processor until smooth. Add the vegetable oil and the rendered bacon fat through the holes on the lid slowly while continuing to process until very smooth and thick. Refrigerate for about an hour to thicken a bit more.
  1. For the sandwich
  2. Slather as much of the aioli as you like on a slice of the toast. Top with a few slices of tomato and sprinkle with salt and pepper. I like these open face but if you like, slather a second piece of bread with more of the aioli and place on top.

See what other Food52ers are saying.

  • Peggy Griswold
    Peggy Griswold
  • NotTooSweet
  • Michele Heaton
    Michele Heaton
  • Sherry McCune
    Sherry McCune
  • Odalis K Ellis
    Odalis K Ellis

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

88 Reviews

Peggy G. September 5, 2020
Photo shows in pan. Did you sauté?
inpatskitchen September 5, 2020
Hi Peggy! No...no sauteeing at all. Hope you enjoy!
tina November 23, 2015
why have i never heard of this wonderful combination before??
it sounds absolutely fantastic, i'll be trying it as soon as my avocados ripen!
inpatskitchen November 23, 2015
Oh please let me know what you think!
Cassandra S. October 4, 2014
Do you have a suggestion as to make the aioli vegetarian friendly? This looks delicious!
inpatskitchen October 4, 2014
Hi Cassandra! Could you cook a few vegetarian bacon strips and add to the aioli? I've never tried them but it might be a good alternative.
NotTooSweet September 10, 2014
Finger licking good! Loved this with sliced tomatoes, but it was also a great addition to other sandwiches (in place of mayo or mustard) and we used it on burgers. Have shared the recipe with several friends and everyone loves it. There is only one problem -- I want to eat it every day!
inpatskitchen September 10, 2014
So happy you enjoyed! Thanks!
Mari July 29, 2014
raw egg?
Barbara R. July 29, 2014
there is nothing wrong with eating raw eggs-people put them in blended drinks all the time. If you have young children or a compromised immune problem-avoid. If you're still a scaredy cat-coddle them first-put them in a small bowl, pour hot water over the eggs-let them sit in the hot water 5 minutes. It's not the yolk but the whites if you're wary and lemon juice/vinegar kill bacteria. Also, crack your eggs on a flat surface not the edge of a bowl, for instance.
Mari July 29, 2014
I wasn't a scaredy cat - just wasn't clear if I should use a raw or hard boiled egg.
inpatskitchen July 29, 2014
Hi Mari! Yes it is a raw egg, but if you have issues you can certainly find pasteurized eggs at almost any market nowadays.
Mari July 29, 2014
Thanks I'm fixing this Friday night
inpatskitchen July 29, 2014
Oh I sure hope you enjoy! Please let me know..
rtheidler January 3, 2014
It looks so good, will this discolor if left in the fridge?
Kenny January 3, 2014
Nope, the lemon juice will keep it from discoloring.
inpatskitchen January 4, 2014
Kenny's right....and if you lay a piece of plastic wrap directly on the exposed spread it will help even further.
michele September 23, 2013
I would place a few slices of tomato over some nice greens and add a dollop of this aioli as a nice variation on a small dinner salad.
inpatskitchen September 23, 2013
Sounds wonderful!!
Kenny September 21, 2013
I made this tonight. I gave some to my 85 year old dad and he went nuts for it. He asked yo have this again for lunch tomowwow!
inpatskitchen September 21, 2013
So glad your dad enjoyed! Thanks!
Michele H. September 12, 2013
My husband? Not so frisky with his food choices...heaven forbid I change up his beloved BLT. But when we were bringing dinner to a friend's house (they have a huge garden, and we were going to pick up a couple of bushels of produce), I knew I'd found my chance. And scored a big one...I saw the sigh on his face, and then on everyone's faces...they loooooved the aioli. Thank you so much for the recipe!
inpatskitchen September 12, 2013
My husband used to be exactly like yours....but now he's game for anything. Give him time..he'll come around. And I'm so happy that everyone like the aioli. Thanks so much!
Sherry M. August 6, 2013
My new favorite meal for lunch!
inpatskitchen August 6, 2013
So happy you enjoyed this...Thanks! And welcome to Food52!
Odalis K. August 5, 2013
I am not crazy about uncooked eggs. Can I do away without the egg or can I substitute with something else?
inpatskitchen August 5, 2013
Yes you can...omit the eggs, oil and lemon juice and sub in 3/4 cup good quality mayo. Sure hope you try this!
Odalis K. August 5, 2013
Oh I will!! I am aioli and avocado crazy - This is right up my alley!!!! I guarantee you I'll make this within the next couple of days. I'll let you know how much we love it! :-)
inpatskitchen August 5, 2013
Looking forward to your feedback!
slidedtd July 30, 2013
Most of these comments were made almost NaN years ago - hmmm?
carswell May 7, 2013
I think I just swooned.
inpatskitchen May 7, 2013
Thanks! just swoon...don't faint!!
TheLearningCook September 11, 2012
This was the first aioli I have ever tried. Delicious. =) Thanks
inpatskitchen September 11, 2012
So glad you enjoyed it! We love it!
TheLearningCook September 12, 2012
Yep, now I have it in my fridge and I have been trying it with different sandwich ingredients. Thanks again!
inpatskitchen September 12, 2012
Oh please let me know some good combos you've found!
calendargirl July 1, 2012
What a glorious aioli, thank you!
inpatskitchen July 1, 2012
Thank YOU, calendargirl!
GiGi26 June 28, 2012
Congratulations, my friend!!
This is a far cry from experimenting with potato chips and ketchup ....oh so long ago! :-)

inpatskitchen June 28, 2012
Oh my! I still LOVE ketchup and potato chips! Thanks!
GiGi26 June 28, 2012
Me too!
creamtea June 27, 2012
Congratulations on your win!
inpatskitchen June 28, 2012
Thank you creamtea!
fiveandspice June 27, 2012
Congratulations! This is definitely going into my rotation of very favorite sandwiches!
inpatskitchen June 27, 2012
Love this sandwich being in your rotation...thanks!
TheWimpyVegetarian June 27, 2012
Yay!! Major, major congrats Pat! Well deserved :-)
inpatskitchen June 27, 2012
So thrilled! Thank you susan!
boulangere June 27, 2012
Congratulations on your lovely win, Pat!
inpatskitchen June 27, 2012
Thanks so much b!