BLAT Sandwich

Name: BLAT Sandwich With Ranch Balsamic Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 tablespoons mayonnaise; 1/2 teaspoon ranch dip or dressing mix; 1 teaspoon Balsamic vinegar; 4 slices bread (toasted); 1 large tomato (cut in 1/4 inch slices and patted dry); 4 lettuce leaves (washed and dried); 8 strips regular sliced bacon (crisply cooked and drained); 1 medium avocado (peeled, pitted and cut in 1/3 inch slices)

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This BLAT sandwich layers crispy bacon, fresh lettuce, ripe tomato and creamy avocado between toasted bread, with a tangy ranch balsamic mayo that elevates the classic combination.

🌍American 🏷️Bacon 🏷️Blat 🏷️Blt 🏷️Sandwich

Total

1h 15m

Servings

2

Recipe Source

View original recipe

From Bensabaconlovers

Ingredients

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4 tablespoons mayonnaise
1/2 teaspoon ranch dip or dressing mix
1 teaspoon Balsamic vinegar
4 slices bread (toasted)
1 large tomato (cut in 1/4 inch slices and patted dry)
4 lettuce leaves (washed and dried)
8 strips regular sliced bacon (crisply cooked and drained)
1 medium avocado (peeled, pitted and cut in 1/3 inch slices)

8 Ingredients

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Instructions

1
Make the Ranch Balsamic Mayo: In a small bowl, combine the mayonnaise, ranch dip powder and Balsamic vinegar. Whisk to combine and reserve.
2
Lay out two slices of toast on a work surface. Spread each piece with 1/4 of the ranch balsamic mayo.
3
Top each with lettuce leaves.
4
Arrange 2 tomato slices on each sandwich.
5
Top each with 4 strips of bacon, breaking to fit as needed.
6
Top with another lettuce leaf.
7
Layer with avocado slices.
8
Top with remaining toast slices, with the mayo spread side down. Press down lightly and secure with a sandwich pick if desired.

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Tips & Notes

Pro tips

Pat tomato slices dry with paper towels to prevent moisture from soaking into the toast and making the sandwich soggy.
Toast the bread until golden and crispy—this provides structure to support all the layers and prevents the sandwich from falling apart.
Assemble sandwiches just before serving; if made ahead, store components separately and layer only when ready to eat to maintain texture.
Break bacon strips to fit the bread width, and layer all 4 strips evenly across each sandwich for consistent flavor in every bite.

Substitutions

mayonnaise → Greek yogurt or aioli (lighter base, tangier flavor)
ranch dip mix → fresh chives and garlic powder (homemade seasoning alternative)
regular sliced bacon → prosciutto or smoked turkey (different protein option)
bread → brioche or ciabatta rolls (for individual sandwich variation)

Storage & make-ahead

Assemble fresh just before eating. Store components separately in airtight containers (bacon up to 3 days, avocado up to 1 day, mayo up to 24 hours) and layer when ready to serve.

Common Questions

Can I make the ranch balsamic mayo ahead of time?

Yes, mix the mayonnaise, ranch dip powder and balsamic vinegar up to 24 hours in advance and store in an airtight container in the refrigerator.

Why should I pat the tomato slices dry?

Patting tomatoes dry removes excess moisture that can make the bread soggy and cause the sandwich to fall apart.

How do I prevent the avocado from browning?

Slice and assemble the sandwich just before eating, or store avocado slices separately with plastic wrap pressed directly onto the surface and add them only when serving.