BLT Sandwich
This BLT sandwich recipe ranks right up there with the classics and I can’t wait for you to try my version of the best BLT!
Servings: 2 sandwiches
Calories: 1123kcal
Equipment
Ingredients
- 8 slices bacon thick cut, baked in the oven for 10 mins at 400F
- ¾ cup mayo more if desired
- 3 teaspoons lime juice divided
- 1 medium avocado ripe
- sea salt & pepper to taste
- 2 teaspoons chipotle pepper in adobo sauce finely chopped, or to taste
- 4 large lettuce leaves cut into 1 inch strips
- 6 slices tomato
- 1 Rosemary Focaccia bread cut in half and in half again to make 2 sandwiches
Instructions
- In a mixing bowl combine mayo, chipotle peppers and 1 teaspoon of lime juice, mix and set aside.
- In a different bowl mix avocado with 2 teaspoons of lime juice, salt and pepper. Set aside.
- Spread mayo mixture over bread slices. Onto the bottom bread slice add ¼ of lettuce, 4 slices of bacon, half of avocado mixture, tomato slices, ¼ lettuce and 4 more bacon slices. Top it off with the top bread slice and enjoy!
Notes
- To save time, you can make parts of it ahead of time and store them separately in the fridge. For example, you can make the mayo spread, mash the avocados, and cook your bacon ahead of time.
- To keep your avocados fresh and green, squirt them with a bit of lemon juice to prevent them from browning. And, when you're ready to assemble your sandwich, make sure you don't do it until just before serving. This will help keep the bread crisp and the ingredients fresh.
Nutrition
Calories: 1123kcal | Carbohydrates: 15g | Protein: 15g | Fat: 113g | Saturated Fat: 24g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 1141mg | Potassium: 972mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4466IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 2mg