Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

BLT With Avocado-California Style

on March 4, 2016

2015-11-05 17.49.06

2015-11-05 17.49.19

A Bacon Lettuce And Tomato sandwich is a staple in American cuisine. Having only a few simple items means I need to use the best ingredients I can find. That way I can take this sandwich to a different level of deliciousness. A thick cut apple smoked  bacon, thick sliced heirloom tomatoes and leafy greens.Adding a California twist, avocado is a must. Then there’s the bread. It has to be one that compliments what’s inside. I think buttered and toasted Ciabatta bread is the answer.

To cook the bacon, set the oven at 400 degrees F. Place the rack in the lower third of the oven. I use a foiled covered baking sheet with a rack. This makes for crispier bacon because it cooks the bacon from all sides. A lot less mess than on top of the stove. The bacon should take anywhere from 15-20 minutes. I like checking mine regularly after 12 minutes of being in the oven. Once finished, take the bacon off the rack and set on a paper towel lined plate.

My Ciabatta bread I like making in my cast iron skillet. On med heat,  I melt 2 tablespoons of butter in the pan. Then I rub one side of the bread in the butter and flip it over and rub the other side. Once both sides have butter on them I let them toast up right in the pan. I’d say about 2 minutes per side.

I like to spread a light coating of pesto mayo on each the top and bottom slice before placing the lettuce down first, then the bacon, then tomato, with a very light sprinkling of Kosher salt, and then the avocado with another sprinkling of Kosher salt and black pepper. Finally finishing off with the top slice of buttered Ciabatta. This is my secret to making a great BLT With Avocado.





One response to “BLT With Avocado-California Style

  1. Looks like it would make a splendid little brunch 🙌

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