BLTs have long been one of my favorite sandwiches. In fact, I think bacon is one of my favorite foods. Apparently, I’m in good company. In the last couple of years, I’ve heard more than one centenarian cite bacon as their favorite food and a secret to longevity! In the original BLT, the mix of salty, rich bacon with ripe, juicy tomatoes and fresh greens is inspired.
I love a BLT with an extra or two—especially avocado. This week, I’ve been adding red onion to everything and thought that would be an excellent addition to the sandwich as well. I was pleased with the results! As with pork sausage, I like the thick-cut bacon from the meat case at Whole Foods or the packaged Beeler’s bacon (pictured here) from Natural Grocers. I also like Applegate Natural Sunday Bacon. I make an effort to buy meat that has been humanely and cleanly raised and I always purchase bacon that is cut thick!
BLT with Avocado & Red Onion
- Yield: 1 sandwich
- 20–25 minutes, mostly hands-off while bacon is cooking in the oven
- sourdough bread
- dash of pepper
- 1 handful mixed greens
- ¼ tomato, sliced
- thick-cut bacon (about three pieces per sandwich)
- avocado, sliced
- red onion, thinly sliced
- Preheat oven to 425°F.
- Cook the bacon. Normally, I cook a whole package in the oven, in a tray of aluminum foil on a baking sheet. It makes clean-up so easy! 425°F for 15–20 minutes, or until desired crispiness is achieved.
- Assemble. Slather mayonnaise on bread. Sprinkle with pepper. Sprinkle on a handful of mixed greens. Layer two slices of tomato over the greens. Layer 2–4 strips of bacon over the tomato, then avocado and red onion, as desired. Top with the other slice of bread and slice in half, for better manageability. Enjoy!