This BLAT sandwich combines oven-crisped bacon, fresh lettuce, sliced tomato, and creamy avocado on toasted bread. The standout is using oven-baked bacon for consistent crispness without stovetop splattering.
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Preheat the oven to 400º and line a baking sheet with aluminum foil. Add a few pieces of bacon to the sheet and place in the oven for 12 minutes until crispy.
Slice the tomato into thin slices. Then take the iceberg lettuce and with one quick slam on the counter, take out the stem at the bottom. Grab a few pieces of lettuce and set aside. Slice the avocado into thin slices, and set aside.
Meanwhile, add the bread to the toaster and toast until desired crispness.
Begin to assemble the BLATs by adding mayonnaise, then lettuce, tomato, avocado, then the other side of the bread.
Slice into halves, and serve with your favorite side, or eat as is.
Consume immediately after assembly. Pre-toast bread and crisp bacon up to 2 hours ahead; assemble only when ready to eat.
baking sheet · aluminum foil · toaster
Yes, you can pan-fry bacon on medium-high heat until crispy, but the recipe's oven method at 400° for 12 minutes eliminates splatter and cooks multiple slices evenly.
Toast the bread until crispy, pat the tomato slices dry, and add mayonnaise as a moisture barrier between the bread and lettuce.
Assemble just before serving; the toasted bread will absorb moisture from the tomato and avocado if left to sit.
Halve the avocado lengthwise around the pit, remove the pit, and scoop or slice the flesh into thin, even pieces for even distribution.
Yes—whole wheat, sourdough, or ciabatta all work well; toast any bread choice until crispy to prevent sogginess.
