BLT Sandwich Recipe

I finally cracked the Ultimate Blt Sandwich and the crispy bacon, ripe tomato, avocado, and a three-ingredient sauce make it the one sandwich you’ll actually fight over at your 4th of July party.

I’m obsessed with this Ultimate Blt Sandwich because it hits every spot, salty bacon, crunchy lettuce, juicy tomato, 1 ripe avocado, sliced. I love how messy it gets in your hands and how the flavors fight then make up.

I crave that snap of bacon and soft bite of bread. Blt With Avocado is my go-to when I want something dumbly satisfying and not fussy.

But the real flex is the simple three-ingredient sauce that somehow lifts everything. I say that like it’s obvious.

It’s not. It’s the best BLT recipe you’ll eat twice a day.

no joke seriously really

Ingredients

• Basically it’s the hearty base, so the sandwich won’t fall apart.
• It’s the salty, smoky protein that makes it feel indulgent.
• Plus crunch and freshness, keeps the sandwich from getting mushy.
• They add juicy brightness and a touch of tang.
• Basically creamy, smooths bites and makes it feel grown-up.
• It’s the silky binder, adds richness and moisture.
• Plus tangy creaminess that lightens mayo without stealing attention.
• A little lemon zing cuts fat and brightens bites.
• Basically for toasting bread to golden, slightly crispy perfection.
• It wakes up tomatoes and bacon, don’t skip it.
• Freshly ground pepper gives tiny heat bursts and depth.

Ingredient Quantities

• 8 slices sturdy bread (sourdough or country style)
• 12 slices thick cut bacon
• 4 large lettuce leaves (Romaine or green leaf), washed
• 2 medium ripe tomatoes, about 1 to 1 1/4 pounds, sliced
• 1 ripe avocado, sliced
• 1/2 cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 teaspoon fresh lemon juice
• 2 tablespoons butter, softened (for toasting bread)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 400 F if you want hands-off bacon, otherwise heat a large skillet over medium. Lay 12 slices thick cut bacon on a rimmed baking sheet without overlapping for oven, or cook in skillet turning occasionally until crisp, about 15 to 20 minutes in oven or 8 to 12 minutes in skillet. Drain bacon on paper towels, set aside.

2. While bacon cooks, make the sauce: in a small bowl stir together 1/2 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt and 1 teaspoon fresh lemon juice until smooth, season with a pinch of kosher salt and a few cracks of freshly ground black pepper. Taste and adjust.

3. Slice 2 medium ripe tomatoes about 1/4 inch thick, place on a plate and season lightly with kosher salt so they release flavor while you finish the rest.

4. Slice 1 ripe avocado, toss gently with a tiny squeeze of lemon if you want to keep it from browning, season with a little salt and pepper.

5. Butter 8 slices sturdy bread (sourdough or country style) on one side with 2 tablespoons softened butter. Toast buttered side down in a clean skillet over medium heat until golden and crisp, about 2 to 3 minutes per side, or toast under the broiler, watching closely so it does not burn.

6. Assemble sandwiches while bread is still warm: spread a generous layer of the 3-ingredient sauce on the untoasted side of 4 bread slices, spread a little on the other slice too if you like extra flavor.

7. Layer on 3 slices of crisp bacon per sandwich, then a lettuce leaf (Romaine or green leaf), tomato slices, and avocado slices. Season tomato and avocado lightly with salt and pepper as you go.

8. Top with the remaining bread slices, buttered side out if you like crunch all around. Press down gently to help everything stick together.

9. Slice sandwiches in half on the diagonal, serve immediately. If making ahead for a party, keep components separate and assemble right before serving so bread and lettuce stay crisp.

Equipment Needed

1. Rimmed baking sheet (for oven bacon)
2. Large skillet (for bacon or toasting bread)
3. Tongs or spatula (for flipping bacon and bread)
4. Small bowl and spoon (to mix the mayo sauce)
5. Chef knife
6. Cutting board
7. Plate and paper towels (to drain bacon and hold tomatoes)
8. Measuring spoons and 1/2 cup measure
9. Butter knife (to spread butter and sauce)

FAQ

BLT Sandwich Recipe Substitutions and Variations

• Bread: swap sourdough for rye, ciabatta, or a sturdy whole wheat. (Ciabatta gives a chewier bite, rye adds a tang.)
• Bacon: use turkey bacon, pancetta, or smoked tempeh for a vegetarian-ish option. Turkey bacon is leaner, pancetta is richer, tempeh soaks up smoke well.
• Mayonnaise: replace with Greek yogurt, mashed avocado, or a light vinaigrette mayo mix. Greek yogurt makes it tangy and lighter, avocado adds creaminess.
• Avocado: you can use hummus, sliced cucumber, or a smear of ricotta if avocados aren’t ripe or available. Hummus adds savory flavor, cucumber keeps it fresh.

Pro Tips

1. Cook the bacon on a sheet pan in the oven so it crisps evenly and you free up the stovetop for toasting bread and frying little bits. If you use a skillet, tilt it and spoon off excess fat now and then or the bacon steams instead of getting that snap you want.

2. Taste the mayo sauce and add more lemon or salt slowly. Little extra acid brightens the tomato and avocado, but too much will fight the other flavors. If it seems thick, stir in a teaspoon or two of the bacon fat for a silkier, more savory spread.

3. Toast the buttered bread just before assembling so it stays crunchy. If you need to prep ahead, keep toasted bread in a single layer on a rack at room temp so steam does not make it soggy. Do not stack slices.

4. Salt the tomato and avocado separately as you layer them, not just at the end. That small sprinkling draws out flavor without making the whole sandwich wet. And assemble at the last minute if you want the lettuce to stay crisp.