A BLAT is a BLT reimagined with thin slices of ripe avocado layered between crispy bacon, fresh tomato, and romaine lettuce on toasted bread. The standout trait is the careful layering technique that lets each ingredient's juices and textures shine through every bite.
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If your bacon is substantial, cut the slices in half crosswise. Place into a cold frying pan and set over medium heat. Cook, turning over each slice from time to time, until just crisp. Or cook it the oven if making more than one sandwich. Drain on paper towels.
Toast the bread lightly.
Spread the mayo just shy of the edges of the bread so you'll get some in every mouthful.
Tomatoes go next so that their juices will be able to commingle with the bacon and even a bit with the bottom layer of bread. Cut them just 1/4-inch thick and don't overlap too much. Sprinkle with salt and pepper.
Next up, avocado. If your bread is a good size, you should be able to fit half an avocado's worth of 1/4-inch-thick slices in a single layer. Sprinkle this layer with some salt and pepper, too.
If your lettuce leaves have a softer side and a crunchier side, arrange them in alternating directions so you'll get a little bit of each experience on both halves.
Cut sandwich in half or quarters, on the diagonal if you know how to live, and serve immediately.
Assemble it just before serving. Toasting the bread and adding mayo first creates a moisture barrier, but ripe tomatoes and avocado will soften bread if left sitting.
Cook bacon in the oven rather than a skillet. This allows you to cook all slices evenly at once and drain them on paper towels.
Both should be cut 1/4-inch thick. This thickness ensures they layer evenly and won't overwhelm the sandwich structure.
Yes. The recipe calls for 2 romaine lettuce leaves or a handful of arugula—use whichever you prefer for texture and flavor.
Mayo applied shy of the bread edges acts as a moisture barrier, allowing tomato juices to commingle with bacon and bread without soaking it through.
