California Avocado BLT
A West Coast twist on the classic sandwich featuring creamy Hass avocados and zesty herb mayo on toasted sourdough.
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Ingredients
- 12 slices Thick-cut smoked bacon
- 2 large Ripe Hass avocados
- 8 slices Sourdough bread
- 4 large leaves Iceberg or Bibb lettuce
- 2 sliced Large heirloom tomatoes
- 1/2 cup Mayonnaise
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh chives, minced(optional)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
- 1
Place bacon in a cold skillet and cook over medium heat until crispy, then drain on paper towels.
- 2
In a small bowl, whisk together the mayonnaise, lemon juice, and minced chives to create the herb spread.
- 3
Lightly butter one side of each bread slice and toast in a pan or toaster until golden brown.
- 4
Slice the avocados in half, remove the pits, and cut into thick wedges or slices.
- 5
Spread a generous layer of the herb mayonnaise on the non-buttered side of all eight slices of toast.
- 6
On four slices of bread, layer the lettuce, followed by two thick slices of tomato.
- 7
Season the tomatoes with salt and pepper, then top with three slices of bacon and half an avocado each.
- 8
Place the remaining bread slices on top, press down gently, and cut diagonally to serve.
Nutrition per Serving
645
Calories
18g
Protein
42g
Carbs
46g
Fat
9g
Fiber
4g
Sugar
980mg
Sodium
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