The Daily Dish

Avocado BLTS

photo: Maren Caruso
There’s more to do with avocados than make guacamole, and adding them to a BLT gives the classic sandwich a new and flavorful dimension.These sandwiches are wonderful as is, though you can certainly layer on some sliced turkey or sharp Cheddar if you like. Pick up the best ingredients—a juicy heirloom tomato, fresh lettuce, and good-quality bacon—to ensure the best flavor in this classic sandwich.

2 large Haas avocados (about 1 lb.) 
1 Tbs. fresh lemon juice, more to taste 
Kosher salt 
1 large tomato (about 3/4 lb.), 8 slices 
2 Tbs. olive oil 
8 thick slices bacon (about 10 oz.) 
1 large Vidalia onion, cut into 1/2-inch-thick rounds (about 8 rounds) 
Eight 1/2-inch-thick slices bread (rustic white, whole wheat,or sourdough), toasted 
8 Boston lettuce leaves 
In a small bowl, mash one of the avocados with the lemon juice and 1/4 tsp. salt. Taste and season the avocado with more lemon juice and salt if needed. Slice the second avocado into thin slices. Fan the tomato slices on a large plate, drizzle with 1 Tbs. oil, and sprinkle with 1/2 tsp. salt.
In a large (12-inch), heavy-duty skillet (like cast-iron), cook the bacon with the remaining 1 Tbs. oil over medium heat, flipping occasionally, until it browns and renders much of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Add the onion rounds to the skillet, sprinkle lightly with salt, and cook until they start to brown, about 2 minutes.
Flip and cook until the other sides brown but they are still firm, about 2 more minutes. Remove from the heat.
For each sandwich, spread the mashed avocado on one bread slice. Top with 2 slices of tomato, 2 onion rounds, bacon, lettuce, and avocado slices. Add the remaining slice of bread, and serve.

More Food & Wine




Simply Ming

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish




Sign Up

Sign-up for WGBH Food & Wine updates, Craving Boston updates, WGBH promotions, and previews of what's coming up on WGBH TV.




Craving Boston (Official Website)
Kitchen Vignettes

Support for WGBH is provided by:
Become a WGBH sponsor