Avocado BLTs

Name: Avocado BLT Sandwiches With Caramelized Onions
Ingredients: - two large ripe avocados, pitted, about 1 pound; - 1 tablespoon fresh lemon juice, or more to taste; - Kosher salt; - one large tomato, about 3/4 pound, cut into eight slices; - 2 tablespoons olive oil; - eight thick slices bacon, about 10 ounces; - one large vidalia onion, cut into 1/2 inch thick rounds, about eight rounds; - eight slices rustic white, whole wheat, or sourdough bread, toasted, 1/2 inch thick each; - eight boston lettuce leaves

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This Avocado BLT stacks crispy bacon, caramelized onions, fresh tomato, and mashed avocado spread on toasted bread for a gourmet take on the classic. The key is using high-quality ingredients—juicy heirloom tomato, fresh lettuce, and good bacon—and caramelizing the onions for depth.

Ingredients

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- two large ripe avocados, pitted, about 1 pound
- 1 tablespoon fresh lemon juice, or more to taste
- Kosher salt
- one large tomato, about 3/4 pound, cut into eight slices
- 2 tablespoons olive oil
- eight thick slices bacon, about 10 ounces
- one large vidalia onion, cut into 1/2 inch thick rounds, about eight rounds
- eight slices rustic white, whole wheat, or sourdough bread, toasted, 1/2 inch thick each
- eight boston lettuce leaves

9 Ingredients

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Instructions

1
in a small bowl, mash the flesh of one of the avocados with lemon juice and 1/4 teaspoons salt. Taste and season the avocado with more lemon juice and salt if needed. Put the tomato slices on a large plate, drizzle with 1 tablespoon of the oil and sprinkle with 1/2 teaspoons salt.
2
In a large heavy skillet, like cast iron, cook the bacon with the remaining 1 tablespoon oil over medium heat, flipping occasionally, until it browns and renders much of its fat, 5 to 10 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 two minutes. Flip and cook until the other side is Brown but the onion is still firm, about another two minutes. Remove from heat.
3
For each sandwich, spread some of the mashed avocado on one slice of bread. Layer onto tomato slices, to onion rounds, the bacon, lettuce, and avocado slices. Top with the remaining slices of bread and serve.

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Tips & Notes

Pro tips

Mash only one avocado for the spread to ensure a smooth base; slice the second avocado fresh for layering to maintain texture contrast.
Cook bacon over medium heat and flip occasionally for even browning and rendered fat (5–10 minutes); don't rush on high heat or it will burn before crisping.
Caramelize onion rounds for 2 minutes per side in the bacon fat for sweet, tender rounds that add depth; salt lightly to draw out moisture.
Toast bread to 1/2 inch thickness for structural integrity so it won't become soggy from tomato juice and mashed avocado.

Substitutions

Heirloom tomato → Roma or beefsteak tomato (more uniform slices, less juicy)
Boston lettuce → arugula or butter lettuce (peppery or milder flavor respectively)
Vidalia onion → red or yellow onion (less sweet, sharper bite)
Sourdough bread → brioche or ciabatta (richer crumb, less tang)

Storage & make-ahead

Assemble sandwiches just before serving; store cooked bacon, toasted bread, and mashed avocado separately in airtight containers for up to 2 hours.

Equipment

cast iron skillet or large heavy skillet · paper towels

Common Questions

Can I make these sandwiches ahead of time?

Assemble just before serving; prepare components (mashed avocado, toasted bread, cooked bacon) up to 2 hours ahead and store separately to prevent sogginess.