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
Ingredients
- The sandwich
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3
strips slab bacon, fried crisp
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1/2
avocado, sliced or mashed
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1 or 2
tomato slices, about 1/2 inch thick
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2
leaves butter or leaf or Bibb lettuce
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2
slices good quality, sturdy wheat bread
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2 tablespoons
mayo or spicy aioli
- Spicy aioli
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2
egg yolks
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2 teaspoons
lemon juice
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3
cloves garlic, peeled and crushed or roughly chopped
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1 tablespoon
spicy brown mustard
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2 teaspoons
prepared horseradish
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1/2 cup
olive oil, more or less
Directions
- The sandwich
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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.
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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
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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.
- Spicy aioli
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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.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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