This recipe for an Avocado BLT has a secret ingredient. Of course it has crispy bacon, juicy tomatoes and fresh lettuce, but it also has a shmear of rich and creamy avocado aioli.
With the summer growing season coming to an end, I'm savoring the last of fresh tomatoes by eating them anywhere I can. And what better way to enjoy a fresh tomato than on a classic BLT? Well, how about on an avocado BLT sandwich? While a simple slice of avocado adds a pleasant creamy touch to a BLT, I want a sandwich with a little more pizzaz. That is where a bright and garlicky avocado aioli comes in to play.
There is a full recipe for how to make Avocado Aioli, along with tips and serving suggestions, but the basic idea is to blend together a ripe avocado with garlic, lemon juice and oil until the mixture is light and creamy, like mayonnaise. Then it's spread generously on a slice of toasted bread, topped with crisp lettuce, bacon, thick slices of tomatoes a few slices of avocado and another piece of toasted bread. The end result is a mouthwatering sandwich that is rich, salty, juicy and incredibly delicious.
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Ingredients that Matter
This recipe has a few ingredients, so it's important each component is fresh and delicious. Here are the ingredients you'll need for this recipe:
- Avocado Aioli. I recommend making our avocado aioli, but you could purchase one from the grocery store. This is taking the place of mayonnaise, as it has a similar creamy texture. You could, in a pinch, use regular mayonnaise for this recipe, but it won't be quite as special.
- Tomatoes. This recipe tastes best with the freshest and juiciest tomatoes you can find. A BLT is only as good as its core components: bacon, lettuce, and, of course, tomatoes. A couple tomatoes will do just fine for this recipe.
- Bacon. Here you can get creative and use your favorite bacon. I prefer a thick-cut bacon for more of a chewy, crispy texture. I also recommend avoiding bacon flavored with sweeteners as the flavor could throw off the balance of the sandwich.
- Lettuce. Use whatever lettuces you prefer, but I recommend a subtle, mild lettuce like green leaf, red leaf or bibb lettuce. If you want more of a kick, choose arugula or even baby kale.
- Bread. This ingredient is also up to your personal preference. Some people swear by sourdough for their sandwiches, but for a BLT, I like regular white sandwich bread (though I typically buy a loaf from a local bakery that makes slightly more rustic breads than a typical store-bought loaf).
- Avocado. There is already avocado in the aioli, but adding some thick slices of avocado adds a wonderful creamy texture.
See recipe card for quantities.
Instructions
Putting together this sandwich is super easy. First, we'll start by making the avocado aioli..
To make your own avocado aioli, blend together a ripe avocado, garlic, lemon zest and juice, mustard and salt in a mason jar then slowly drizzle in oil while continuing to blend. The mixture will get light and fluffy as you continue to blend. Store this in the refrigerator for up to 4 days.
Cook strips of bacon until crispy on both sides. You can either cook in a 375F oven for about 20 minutes or on the stovetop in a large skillet over medium heat for about 8 minutes. Be sure to drain the cooked bacon on a paper-towel plate to sop up as much grease as possible.
Assemble the sandwich by spreading some of the avocado aioli on toasted bread, then adding lettuce, bacon, thick slices of tomato and avocado.
Place the other piece of toast on top and secure with a toothpick or small skewer (these are big sandwiches so the toothpick will hold it together).
Hint: You can prep out all the ingredients ahead of time (though I recommend toasting the bread just before assembling the sandwich). Store the aioli in a jar in the fridge, and wash and dry the lettuce (place a piece of damp paper towel on top) and store in a separate container. Even the bacon can be cooked ahead of time and reheated in the oven or microwave, or serve the bacon right out of the refrigerator..
Substitutions
This recipe can be altered to meet many dietary restrictions and needs. Here are ways to adjust the recipe:
- Gluten-Free- Simply use a gluten-free bread and ensure the bacon is labeled gluten-free, as well.
- Vegan/Vegetarian- To make this recipe vegan or vegetarian, use a plant-based bacon (you can make your own by roasting thinly sliced shiitake mushrooms coated in a mixture of soy sauce and liquid smoke). And be sure to use a plant-based sandwich bread (many sandwich bread has added milk and/or butter). The homemade avocado aioli is already a vegan condiment!
- Dairy-Free- Simply use a dairy-free sandwich bread (or sourdough) to make this recipe dairy-free.
Variations
I think this recipe is pretty spot on, in terms of feeling special and elevated. But, there is room to make it even more special!
- Lettuce- Get creative with the lettuce! I gravitate toward a mild lettuce for this sandwich, but adding arugula, baby kale, or even shredded cabbage or bitter greens, would add some serious complexity.
- Roasted Veggies - To make this sandwich a deluxe version, add some roasted vegetables, like zucchini, onions or peppers.
- Kid friendly - If you have adventurous young eaters, they should absolutely try this recipe. But, if not, simply swap in a regular mayonnaise for the avocado aioli.
Equipment
For the avocado aioli you'll want to use an immersion blender like this KitchenAid Variable Speed Corded Hand Blender. Or use a highspeed blender like a Vitamix Blender. A food processor like this Cuisinart Food Processor would also do the trick..
Storage
Once assembled, this sandwich doesn't hold that great. However, you can definitely prep it in advance. Make the homemade avocado aioli up to 4 days ahead and store in an airtight container. Note that if for some reason the aioli separates (likely because the oil was added too fast to the avocado), you can emulsify the mixture by adding some cold water and blending until smooth.
You can wash and dry the lettuce ahead and store in a container in the refrigerator. Top with a damp paper towel to keep fresh. You can even cook the bacon up to 4 days ahead and store in the refrigerator (warm in the oven or microwave, or serve cold out of the refrigerator).
FAQ
The creamy texture and unique flavor of avocado goes very well with salty bacon, juicy tomatoes and crunchy lettuce. It's an ideal addition to a BLT.
Add a mayonnaise or aioli to the bottom slice of toast, then add lettuce followed by bacon and finally tomato on the top.
Sides
Looking for other side dishes to serve with this? Try these:
Dinner Ideas
Not sure what to make for dinner? Try these recipes:
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Recipe
Avocado BLT
- Total Time: 20 min.
- Yield: 2 sandwiches 1x
Description
This recipe for an Avocado BLT has a secret ingredient. Of course it has crispy bacon, juicy tomatoes and fresh lettuce, but it also has a shmear of rich and creamy avocado aioli.
Ingredients
Avocado Aioli
- 1 medium ripe avocado
- 1 garlic clove
- 1 tsp. Dijon mustard
- 1 tsp. lemon zest
- 2-3 Tbsp. lemon juice, plus more to taste
- ¼ tsp. table salt, plus more to taste
- 6 Tbsp. olive oil
BLT
- 4 slices bacon
- 6 Tbsp. avocado aioli
- 4 slices of sandwich bread
- 1 cup loosely packed lettuce
- 2 medium tomatoes, cut into ½-inch thick slices
- 1 medium avocado, cut into ½-inch thick slices
Instructions
Avocado Aioli
- To make the avocado aioli, place avocado, garlic, mustard, lemon zest and juice, and salt in a mason jar and blend with an immersion blender until smooth. Slowly drizzle in oil while continuing to blend until the mixture is light and fluffy. Adjust seasoning with more salt and lemon juice, as desired. Store in an airtight container for up to 4 days in the refrigerator.
BLT
- To make the sandwich, cook bacon until crispy (either on the stovetop in a large skillet over medium heat for about 8 minutes or in a 375F oven on a sheet tray for about 20 minutes). Drain on paper towels.
- Spread half the avocado aioli on a slice of toast, then top with half the lettuce, bacon, tomatoes and avocado and place another piece of toast on top. Repeat with remaining ingredients. Add a toothpick to hold sandwich together and serve immediately.
Notes
- Use your favorite type of sandwich bread, like white, oat, wheat or sourdough.
- Be sure to use as ripe and fresh tomatoes as you can.
- Use a mild lettuce like green leaf, red leaf or bibb. Or, for bolder flavor, try arugula or baby kale.
- All components may be made ahead and stored in the refrigerator for up to 4 days, except the toast (make the toast just before serving).
- Prep Time: 10 min.
- Cook Time: 10 min.
- Category: Sandwich
- Method: Sautee
- Cuisine: American
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