BLAT sandwich

Name: BLAT Sandwich With Sriracha Bacon
Total time: 20 min
Yield: 2 servings
Ingredients: 8 rashers streaky bacon; 2 tbsp sriracha; a handful cherry tomatoes sliced; 1 tbsp red wine vinegar; 4 slices white bloomer; 4 tbsp mayonnaise; crushed to make ¼ tsp black peppercorns; 1 avocado sliced; a few leaves Little Gem

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A BLAT sandwich elevated with sriracha-grilled bacon, vinegar-dressed tomatoes and fresh avocado on thickly mayo'd bloomer bread. The standout is the two-stage bacon cook—grilling with sriracha before crisping to lock in flavour.

🏷️Avocado 🏷️Bacon 🏷️Bread 🏷️Cherry tomatoes 🏷️Sriracha Ultimate

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Total

20 min

Servings

Recipe Source

View original recipe

From Olivemagazine

Ingredients

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8 rashers streaky bacon
2 tbsp sriracha
a handful cherry tomatoes sliced
1 tbsp red wine vinegar
4 slices white bloomer
4 tbsp mayonnaise
crushed to make ¼ tsp black peppercorns
1 avocado sliced
a few leaves Little Gem

9 Ingredients

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Instructions

1
Heat the grill to medium. Put the bacon rashers onto a foil-lined baking tray and cook, turning, until just crisping at the edges. Brush with sriracha and grill for another minute until crisp. Flip the rashers and repeat.
2
Meanwhile, put the sliced tomatoes onto a plate, season heavily, drizzle with the vinegar and leave for 10 minutes.
3
Lay the bloomer slices out, spread thickly with the mayonnaise and sprinkle each with the black pepper. Lay the bacon on two slices, topped with tomatoes and any juices, sliced avocado and lettuce before putting on the tops.

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Tips & Notes

Pro tips

Marinate tomatoes exactly 10 minutes—long enough to season and release juice, not so long they become mushy.
Spread mayo thickly on both bread slices before adding toppings; it acts as a moisture barrier to prevent soaking.
Build the sandwich with bacon as the base layer directly on mayo, then tomato and juices, then avocado and lettuce—this order keeps structure intact.
Slice the avocado just before assembly to prevent browning.

Substitutions

Streaky bacon → back bacon (chewier texture, less crisp)
White bloomer → sourdough or ciabatta (tangier, firmer crumb)
Little Gem → romaine or butter lettuce (softer lettuces will wilt from heat)
Sriracha → hot sauce or chilli paste (adjust to taste)

Storage & make-ahead

Best eaten fresh. Refrigerate cooked bacon in an airtight container for up to 3 days and reheat gently before assembly.

Equipment

grill or grill pan · foil-lined baking tray

Common Questions

Can I make this sandwich ahead?

Assemble just before eating. Cook the bacon and marinate tomatoes up to 2 hours ahead, then toast and assemble fresh to keep the bread from soaking.

Why brush the sriracha on only one side of the bacon?

The recipe brushes sriracha on one side, grills for a minute, then flips and repeats. This builds layered heat and char without burning.

What if my tomatoes release too much liquid?

Drain excess juice before layering onto the sandwich, but reserve a small amount to drizzle—the vinegar-seasoned liquid adds tang without soaking the bread.