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Prep time
5 minutes
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Cook time
5 minutes
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Serves
1
Author Notes
My harabeoji’s BLT—with its secret slices of avocado—creates the perfect alchemy of textures and flavors that will make your mouth water after each bite. The avocado is a smooth counterpart to the crunchy confetti of iceberg lettuce, a subtle base to the tang of a ripened tomato, and a soft, creamy landing after the salty tear of the bacon. BLTs truly thrive when their architecture supports each ingredient; the bread *must* be toasted to bookend the craggy contents.
Layering is key: avocado first, then lettuce, tomato, and bacon, or simply, ALTB. Engineering it this way keeps the juicier and messier ingredients fused together at the core, buttressed by crispier, sturdier elements. It also creates a pretty ombré look as the green transitions from red to brown! My harabeoji’s tiny deli didn’t have a griddle counter, so he used the microwave to cook the bacon, which can be a convenient, less messy approach for quick lunchtime prep at home. Don’t fret if tomatoes are not in season—a sprinkle of salt will perk up the juiciness of an out-of-season tomato.
The last step of the recipe is a tribute to my harabeoji and the nostalgia of deli sandwiches. I miss watching him swaddle his sandwiches tightly in white paper, so I finish my BLT assembly with a little pump/press of my palm to the finished sandwich to mimic that compression, almost like a celebratory high-five before you dig in. It also helps the ingredients meld together better to create the magical salty, smoky creaminess of my harabeoji’s BLT. —Christine Byun
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Ingredients
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4 strips
uncured bacon
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2 slices
wheat bread
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1/8
head iceberg lettuce
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2 thick slices
beefsteak tomato
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1/4
large avocado, cut lengthwise into 3 to 4 slices
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1 tablespoon
mayonnaise
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Kosher salt, to taste
Directions
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Cook the bacon: Line a microwave-safe plate with paper towels. Place your bacon slices on top and add another layer of paper towels to snuggle them under. Cook the bacon in the microwave for 4 minutes. (Check for crispiness after the first 4 minutes—every microwave has its own quirks, so you may need to microwave for an additional minute or two to achieve a medium brown crisp.) Let the bacon rest for another minute so it can continue to crisp.
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Toast the bread: A medium toast is ideal for this sandwich, about 4 to 5 minutes in a traditional toaster. Anything too dark will be rough on the roof of your mouth.
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Meanwhile, sprinkle your tomato slices with salt. Let them rest and get juicy while you prep the rest of the sandwich.
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Shred your iceberg lettuce with your knife. (Make sure to peel off and discard the wilted, darkened leaves on top to ensure maximum crunch.) Then, place your knife on the edge of the lettuce and slice into thin, long strips—you should have about ⅓ cup of shredded lettuce.
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Assemble the sandwich: Start by slicking both toasted slices of bread with mayonnaise. Arrange avocado slices to cover one of the slices of bread. Then, layer the shredded lettuce, followed by the salted tomato slices. Place the bacon on top, followed by the remaining slice of bread. Pump the top of the sandwich with your palm to compress and mimic the tight wrapping of a deli sandwich. Enjoy immediately.
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