A BLT is a staple in American cuisine. Needing only a few simple ingredients means using the highest-quality ingredients. This California-style BLT is a whole different level of deliciousness. Thick-cut applewood smoked bacon, thick-sliced heirloom tomatoes, and leafy greens make the ultimate BLT sandwich. Avocado puts a much-loved traditional sandwich on a California-style makeover.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 2 servings
Equipment: 1 rimmed baking sheet pan with a wire rack, 12-inch sauté pan, small mixing bowl, chef’s knife, cutting board

Ingredients for the California-Style BLT:
8 slices of applewood-smoked bacon, thick-cut
2 large heirloom tomatoes, 1/2-inch thick slices
4 large leaves of Romaine lettuce, substitute butter lettuce
1 sliced Haas avocado
1 teaspoon of kosher salt, divided
1/2 teaspoon of black pepper, freshly-ground and divided
1/2 stick (4 tablespoons) of butter, unsalted
4 slices of Ciabatta bread, 1/2-inch thick
1 (7-ounce container) store-bought fresh basil pesto

Ingredients for the Pesto Mayonnaise:
1/2 cup of mayonnaise
1 heaping tablespoon of fresh store-bought basil pesto

Instructions for the Pesto Mayonnaise:
In a small mixing bowl, add 1/2 cup of mayonnaise with 1 tablespoon of fresh basil pesto, and stir to combine.

Instructions for the California-Style BLT:
Preheat the oven to 400°F.
Place the rack in the lower third of the oven. Use a foil-covered baking sheet with a rack. This makes for crispier bacon because it cooks the bacon from all sides. The bacon should take anywhere from 15 to 20 minutes. Check the bacon progress after 12 minutes. Once fully cooked, transfer the bacon to a plate lined with a paper towel.

In a sauté pan over medium heat, melt 2 tablespoons of butter. Cooking two slices of bread at a time, rub one side of each slice of bread in the butter, flip it over, and rub the other side. Once both sides are coated in butter, cook for 1-2 minutes per side or until light golden brown. Repeat this process for the next two slices.

Spread a light coating of pesto mayo on all four slices. Place the lettuce down first, then the bacon, then the tomato, with a very light sprinkling of Kosher salt, and then the avocado with another sprinkling of Kosher salt and fresh ground black pepper to taste. Set the tops on each sandwich, and they’re ready to serve.

There you have it, my California-style BLT.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.