The Best BLTA Sandwich
The ideal time to make a bacon, lettuce and tomato sandwich is summer, when tomatoes are bursting with flavor. Adding avocado makes it a BLTA. Instead of using slices of avocado, which can slip out of the sandwich, this recipe mixes the avocado with mayonnaise.
For the avocado mayonnaise:
- 2 avocados, peeled, pitted and coarsely mashed
- 3 Tbs. mayonnaise, purchased or homemade (see related recipe at left)
- 1 tsp. finely chopped fresh tarragon
- 1/4 tsp. fresh lemon juice
- Salt and freshly ground pepper, to taste
- 12 slices bacon, each 1/8 inch thick
- 8 slices white or whole wheat bread, lightly toasted
- 8 to 12 ripe tomato slices
- Salt and freshly ground black pepper, to taste
- 8 small butter lettuce leaves
To make the avocado mayonnaise, in a small bowl, combine the avocados, mayonnaise, tarragon and lemon juice and mix well. Season with salt and pepper.
To make the sandwiches, warm a large sauté pan over medium heat. Add the bacon and sauté until most of the fat is rendered and the bacon is crisp on the edges but still chewy at the center, about 5 minutes. Transfer to paper towels to drain, then cut each slice in half crosswise and keep warm.
Line up 4 of the toasted bread slices on a work surface and cover thickly with half of the avocado mayonnaise. Top with the tomato slices and season with salt and pepper. Top with the lettuce leaves and then the bacon, dividing evenly. Spread the remaining avocado mayonnaise on the remaining 4 bread slices, cover the sandwiches and press down firmly. Cut the sandwiches in half and serve immediately. Makes 4 sandwiches.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).