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Author Notes: I consider myself a connoisseur of bacon-lettuce-tomato sandwiches, given that I raisesd my family on them because they were something healthy and good I could fix for dinner in 15 mintues before we headed out to the ballpark or after we got home from the ballpark, which was a four-night-a-week routine in the summer. So at least one, and often two, of those nights, we'd have BLTs. I've dolled mine up a bit since the girls are grown and gone, and it's still a favorite summer meal. —Kayb
- 3 strips slab bacon, fried crisp
- 1/2 avocado, sliced or mashed
- 1 or 2 tomato slices, about 1/2 inch thick
- 2 leaves butter or leaf or Bibb lettuce
- 2 slices good quality, sturdy wheat bread
- 2 tablespoons mayo or spicy aioli
- Spread both slices of bread with spicy aioli. Top one side with lettuce leaves, concave side up. Top lettuce leaves with sliced tomato (ideally, the tomato should be of a size that one slice covers most of a slice of bread, but you may need two slices; if so, cut one in half and arrange to cover most of surface area. Perch bacon atop tomatos.
- If the avocado is super-ripe, mash half of it and spread it on the other piece of bread. If it's still in sliceable range, slice and arrange it atop the bacon
- Top with remaining bread slice and squash with your hand enough to get it in your mouth. You may wish to toast your bread; I prefer not to.
- 2 egg yolks
- 2 teaspoons lemon juice
- 3 cloves garlic, peeled and crushed or roughly chopped
- 1 tablespoon spicy brown mustard
- 2 teaspoons prepared horseradish
- 1/2 cup olive oil, more or less
- Combine egg yolks, lemon juice, garlic, mustard and horseradish in a blender or food processor. Pulse to combine. While it's running, pour in oil in a steady stream untl aioli is the consistency you want. Depending on size of eggs, you may need a little more, or you may use a little less.
- This recipe was entered in the contest for Your Best Pork Sandwich