Bacon LettuceTomato and Avocado Sandwich by Larry Andersen

Bacon Lettuce Tomato

and Avocado Sandwiches

Classic food dishes are classics because they have been around a long time and are usually too good as they are to change. However, a slight addition to the usual recipe can sometimes take an old favorite to the next level. I was reminded of this on a recent trip to Idaho. My nephews prepared one of their favorite sandwiches for me. It was a BLT, a bacon, lettuce and tomato sandwich with the addition of luscious thick slices of avocado.

Yes, I know BLTs with avocado have been a staple for a long time. It is just that this would be a first for me and the boys meticulous attention to the details made a sandwich that would be an excellent signature offering from a local deli.

Preparation: 45 minutes Amended Traditional Recipe
Makes 6 to 8 sandwiches Nephews Michael and Bryce
Ingredients:
  • 1 pound bacon, thick slice, butcher cut slab bacon
  • Crisp romaine lettuce (or your favorite)
  • Avocado, ripe but still slightly firm
  • 1 loaf bakery-fresh potato bread
  • 2 large beefsteak tomatoes
  • Mayonnaise
  • Salt and pepper, to taste
Procedure
  1. Preheat oven to 400F. While the oven is heating, arrange thick bacon slices in a single layer on a rack. Place the rack on a cookie sheet to catch the drippings (The drippings will be discarded or saved for other use.) Roast the bacon slices to the desired crispness, about 20 minutes. Thinner slices of bacon will take significantly less time. When done, remove to a paper towel to cool.
  2. Toast bread to a nice golden brown, Allow slices to cool without touching to prevent water vapor from toasting to condense back onto the bread and make it soggy.

  3. Separate the lettuce leaves. Cut off the thick stems. Wash and dry, patting with a paper towel to remove moisture. Cut tomato in thick center slices. Peel and remove seed from the avocado. Cut into slices of the desired thickness. If there will be a delay before serving, sprinkle the avocado slices with a bit of lemon or lime juice (you can also use Fruit Fresh, a homer canning preservative that contains vitamin C and citric acid)) to prevent browning . Have all the ingredients ready to help make the sandwiches quickly and keep them fresh.

  4. Spread a thin slathering of mayonnaise, or to taste, on each inside toast surface. That makes a barrier against any moisture on the lettuce and tomato and helps to keep the toast crispy. Layer the bacon, lettuce, tomato and avocado. Season with a bit of salt and fresh ground black pepper.

  5. Serve with chips or your favorite sandwich accompaniment. On this day the boys treated us very well serving us mimosas. It was an excellent and tasty lunch I will long remember. Thank you Michael and Bryce

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