The ultimate BLAT sandwich is made with bacon, lettuce, avocado, tomato, and creamy mayo-mustard sauce, all stuffed between two slices of sturdy bread. It's a crave-worthy sandwich that's ideal for lunch or dinner any day of the week.
Personally, I think sandwiches are the perfect food. You can get every food group in there, the variations are endless, and it's an incredibly satisfying meal. That said, it has to be a good sandwich. Plain old ham and cheese isn't going to make the cut, but this BLAT sandwich recipe definitely does. For this hearty handheld meal, creamy avocado, crisp bacon, fresh lettuce, and juicy tomato are sandwiched between two slices of toasted bread. A schmear of mustard mayo takes it over the top. Try it and see.
Jump to:
Ingredients and Substitutions
- Bread--Use a firm, sturdy bread that will stand up to the fillings. I recommend an artisan-style bread, like sourdough or Italian bread.
- Bacon--I use thin cut bacon for these sandwiches. You can use thick-cut bacon if that's what you have on hand, but note that it will take longer to cook.
- Avocado--Choose dark colored avocados that give slightly when squeezed. Avoid hard bright green (underripe) or mushy avocados (overripe).
How to Make a Bacon, Lettuce, Avocado, and Tomato Sandwich
1. Mix the mayo and mustard together in a small bowl.
2. Cook the bacon until crisp.
3. Toast the bread lightly.
4. Assemble the sandwiches.
FAQs
Tomatoes are the biggest contributor to soggy sandwich bread, so I recommend keeping the tomato slices in the center of the sandwich, away from the bread. Salted tomatoes will also release liquid, so be sure to only salt your avocado layer lightly and not the tomato layer, or skip the salt altogether.
For a simple meal, serve these bacon, lettuce, avocado, and tomato sandwiches with a handful of potato chips and some raw vegetables or a marinated bean salad.
Tips and Troubleshooting
- I like using my Blackstone griddle for cooking the bacon and toasting the bread since it's convenient to be able to cook them at the same time, but you can use a cast iron skillet for cooking the bacon. Pop the bread in a toaster or brown it over the grill for 30 to 60 seconds, if desired.
- Use a sharp serrated knife for cutting your sandwich so that all of the fillings slice cleanly.
- Store leftover sandwiches in your cooler or fridge, wrapped in foil or plastic wrap, and enjoy within 1 day.
More Sandwich Recipes You'll Love
Recipe
The Ultimate BLAT Sandwich
Ingredients
- 2 tablespoons mayonnaise
- 2 teaspoons whole grain mustard
- 4 slices bacon
- 4 slices sturdy bread such as sourdough
- 1 small avocado halved, pitted, and sliced
- Salt and pepper
- 1 medium tomato sliced
- 1 cup shredded iceberg lettuce
Instructions
- In a small bowl, mix the mayonnaise and mustard together.
- Heat the griddle to medium. Arrange the bacon in a single layer on the griddle and cook, flipping occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- While the bacon is cooking, toast the bread on the other side of the griddle, until lightly browned, about 1 minute per side.
- Spread about 2 teaspoons of the mayo mixture on one side of each slice of bread.
- Top two of the bread slices with avocado, season lightly with salt and pepper, then add the bacon, tomato and lettuce, dividing everything evenly between the two sandwiches. Top with the second slice of bread, mayo side down.
- Slice each sandwich in half and serve immediately.
Notes
-
- No griddle?--I like using my Blackstone griddle for cooking the bacon and toasting the bread since it's convenient to be able to cook them at the same time, but you can use a cast iron skillet for cooking the bacon. Pop the bread in a toaster or brown it over the grill for 30 to 60 seconds, if desired.
-
- Slice it cleanly--Use a sharp serrated knife for cutting your sandwich so that all of the fillings slice cleanly.
-
- Storage--Store leftover sandwiches in your cooler or fridge, wrapped in foil or plastic wrap, and enjoy within 1 day.
Leave a Reply