BLT with Spicy Mayo and Avocado
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This BLT with spicy mayo takes the classic bacon, lettuce, and tomato sandwich to the next level with crispy bacon, juicy tomatoes, fresh lettuce and avocado, and a creamy, spicy mayo spread layered on toasted bread. The spicy mayo adds heat and richness that balances the smoky bacon and bright tomato for a sandwich that feels elevated while still incredibly easy to make. Perfect for lunch, casual dinners, or weekend sandwiches, this recipe delivers bold flavor with minimal effort.
For a twist try swapping the marinated tomatoes for fried green tomatoes. Looking for more summer sandwich inspo? Try my classic Italian sub sandwich or this ribeye steak sandwich with horseradish mayo for your next beach day.
Why You’ll Love This Recipe
- Big flavor upgrade – Spicy mayo adds creamy heat that pairs perfectly with smoky bacon and fresh tomatoes.
- Quick and easy – Comes together fast with simple ingredients and minimal prep.
- Perfect texture – Crispy bacon, toasted bread, crunchy lettuce, and creamy sauce create the ideal bite.
Why Should I Bake the Bacon?
I like to arrange bacon on baking sheets and bake it because it keeps the strips flat and easy to stack on sandwiches. Plus, it’s way less messy, as the oil doesn’t splatter on your stovetop. Talk about a win-win situation.
Why Should I Marinate the Tomatoes?
I let my cut slices of tomato sit, drizzled with olive oil and salt, to bring out and enhance the natural flavors of the tomatoes before adding them to the sandwich. Feel free to substitute the beefsteak tomatoes with heirloom tomatoes based on seasonal availability.
Key Ingredients in This Recipe
- Bacon – I prefer using thick-cut slices of bacon for this sandwich. Applewood bacon adds a great smokey flavor.
- Lettuce – Leaves of romaine lettuce are best for BLT sandwiches. Because romaine has a high percentage of water, you get nice crunch to the sandwich that offsets the salt of the bacon.
- Tomato – BLT’s are best in the summer using ripe, juicy tomatoes. I love using beefsteak tomatoes or heirloom tomatoes if they’re available.
- Avocado – Fresh avocado tastes the best here if you’re looking for extra creaminess.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Season the avocado with a pinch of salt and lemon or lime juice before layering it onto the sandwich to enhance flavor and prevent browning.
Swaps and Substitutions
- Bread: Sourdough, brioche, or whole wheat bread can be used instead of sandwich bread.
- Spicy mayo: Use sriracha mayo, chipotle mayo, or add hot sauce to mayonnaise for a similar flavor.
- Bacon: Turkey bacon or plant-based bacon can be substituted if preferred.
- Lettuce: Romaine, butter lettuce, or arugula can replace iceberg or green leaf lettuce.
- Tomatoes: Heirloom or cherry tomatoes work well depending on season and availability.
- Avocado: Sliced avocado can be swapped for guacamole or mashed avocado for an even creamier texture and richer flavor.
How to Make a BLT with Spicy Mayo (Step-by-Step)
Preheat oven to 400ºF (200ºC). In a small bowl stir together the mayonnaise and sriracha until combined then cover and refrigerate until ready to use.
Arrange slices of tomato on a plate and drizzle with the olive oil and season with salt. Let sit for at least 10 minutes.
Arrange bacon in a single layer on an aluminum foil lined baking sheet and bake until crispy and golden brown, about 16 minutes. Remove to a paper towel-lined plate to drain and set aside.
Spread a spoonful of the sriracha mayonnaise on 2 slices of the bread top each with slices of tomato followed by strips of bacon, leaves of lettuce and avocado. Top each sandwich with the remaining slices of bread. Use a serrated bread knife to cut the sandwiches in half and serve.
How to Serve a BLT with Spicy Mayo and Avocado
- With classic sides: Pair with kettle chips, fries, or pasta salad for a diner-style meal.
- For lunch spreads: Slice sandwiches in half and serve alongside pickles and fresh fruit.
- As a brunch option: Add a fried egg or avocado for a heartier variation.
- Picnic-style: Wrap tightly in parchment paper for easy transport and serving.
How to Store a BLT with Spicy Mayo and Avocado
- Refrigerator: Store cooked bacon and spicy mayo separately in airtight containers for up to 3 days.
- Bread: Keep bread at room temperature in a sealed bag to maintain freshness.
- Assembly: Assemble sandwiches just before serving to prevent sogginess.
- Tomatoes and lettuce: Store separately and pat dry before assembling for the best texture.
- Bacon reheating: Reheat bacon in a skillet or oven to restore crispness before serving.
FAQ – Frequently Asked Questions
Sriracha mayo, chipotle mayo, or homemade spicy mayo made with mayonnaise and hot sauce all work well depending on your preferred heat level.
Yes, you can prep the bacon and spicy mayo ahead, but assemble the sandwich just before eating to keep the bread crisp.
Thick-cut toasted sourdough, white bread, or brioche all work well because they hold up to the fillings and sauce.
Toast the bread well and layer lettuce between the tomato and bread to help block excess moisture.
Other Recipes to Try
If you loved the elevated twist on this classic summer sandwich, check out the following recipes for more crowd-pleasing favorites:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
BLT With Spicy Mayo & Avocado
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Ingredients:
- ¼ cup mayonnaise
- 2 tablespoons sriracha
- 1 large beefsteak tomato, sliced
- 1 tablespoon extra-virgin olive oil
- Flaky sea salt, as needed
- 1 pound thick cut applewood smoked bacon
- 4 ½-inch slices crusty country bread, toasted
- 1 head little gem lettuce, leaves separated
- 1 medium has avocado, pitted, peeled and sliced
Instructions:
- Preheat oven to 400ºF (200ºC).
- In a small bowl stir together the mayonnaise and sriracha until combined then cover and refrigerate until ready to use.
- Arrange slices of tomato on a plate and drizzle with the olive oil and season with salt. Let sit for at least 10 minutes.
- Arrange bacon in a single layer on an aluminum foil lined baking sheet and bake until crispy and golden brown, about 16 minutes. Remove to a paper towel-lined plate to drain and set aside.
- Spread a spoonful of the sriracha mayonnaise on 2 slices of the bread top each with slices of tomato followed by strips of bacon, leaves of lettuce and avocado. Top each sandwich with the remaining slices of bread. Use a serrated bread knife to cut the sandwiches in half and serve.
Notes:
Nutrition:
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My go-to lunch!!
The spicy mayo is the perfect addition!