Avocado Blts on Toasted Oatmeal Bread

From the kitchen of Carly

Thick slices of heirloom tomato dressed in basil and olive oil meet crispy bacon, buttery lettuce, and avocado mayo on toasted oatmeal bread. A BLT that actually tastes like the vegetables matter, built to travel without falling apart.

Avocado Blts on Toasted Oatmeal Bread

Tomatoes marinated in basil and olive oil, avocado folded into mayo, bacon still warm, all stacked on toasted oatmeal bread. The trick is building flavor in advance by letting the tomatoes macerate while keeping the bread and avocado separate until the last moment, so nothing gets soggy. Heirloom tomatoes make all the difference here.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2tomatoes , thickly sliced
  • 1Salt and freshly ground black pepper to taste
  • 4leaves fresh basil, torn roughly
  • 2 tbspextra-virgin olive oil
  • 1very ripe avocado
  • 4 tbspmayonnaise
  • 1Juice of 1/2 lemon
  • 4 slicesoft oatmeal or oat-nut bread, toasted
  • 6 slicethick-cut bacon, cooked until crisp
  • 1 headBoston or butter lettuce
  • 1leaves separated

Instructions

  1. Layer the tomato slices into a portable container and hit them with salt, pepper, and torn basil, then drizzle the olive oil over the top. Halve the avocado, scoop out the flesh into a separate container, and mash it together with the mayonnaise and lemon juice until fairly smooth. Seal both containers until you are ready to eat. To assemble, spread the avocado mayonnaise generously across all 4 toasted slices, then build 2 sandwiches, splitting the bacon, lettuce, and dressed tomatoes evenly between them.

Tips from the kitchen

  • Mash the avocado with mayo and lemon juice right before assembly, or store it in the container pressed against plastic wrap to prevent browning. The acid helps but contact with air is still the enemy.
  • Cook your bacon while the bread is still toasting. You want it warm and crackling when it hits the sandwich.
  • Boston or butter lettuce has the right structure to hold up against juicy tomatoes and mayo without tearing apart like softer greens.

Variations

  • Swap the oatmeal bread for a sturdy sourdough or whole grain loaf if you want more chew and tang.
  • Add a thin slice of good aged cheddar or sharp provolone between the bacon and lettuce for salt and funk.
  • Use basil-infused mayonnaise instead of plain mayo and skip the separate basil on the tomatoes to concentrate the flavor.

Make ahead and storage

Eat immediately after assembly, period. The tomatoes keep in the fridge for a day or two, and the bacon lasts three days refrigerated, but this sandwich is only good fresh and warm.