SandwichMay 13, 2017
B.L.A.T
Bacon, lettuce, avocado, tomato. Lunch perfection. Just remember to put it on wheat bread so it’s “healthy”.
This recipe is scaled for 2 sandwiches. 3/4 of a lb of bacon per person you ask? Yes. I am not kidding.
Should all that bacon be thick or thin cut? Applewood or Hickory? Your call. I can’t decide so i use both kinds. 1/2 thin applewood, 1/2 thick hickory. Use more. I once had a blt with 5 kinds of bacon. It was awesome.
Mise en Place
Veggies
- 1avocado
- 1tomato
- 1 headromaine
Meats
- 1 1/2 lbBacon
Staples
- 4 slicesWheat bread, toasted
- lots ofmayo
Directions
- Preheat oven to 400
- On two sheet pans, cover with foil, then lay bacon on top
- Cook bacon till done aka crisp (20-30 minutes depending on bacon, oven, relative humidity…)
- Meanwhile, prep your veggies. Cut the tops and bottoms of romaine leaves to form bread size pieces, slice the tomato, slice the avocado, toast the bread
- When bacon is done, evac and drain on paper towels
- Assemble sandwich. Slather mayo on bread. Thickly. Don’t be wimpy about it. Mayo + bacon = heaven.
- On one side of the bread put romaine, then tomato, then avocado. Use two layers of romaine, 1/2 tomato and 1/2 avocado per sandwich.
- On the other side, put bacon. Start with strips horizontally, then strips vertically, then strips horizontaly, then strips vertically. 4 layers. Yes 4 layers. If you have extra bacon, make extra layers.
- Put halves together, cut diagonally, and serve
- Feel the baconny goodness in your veins.