BLT With Spicy Mayo & Avocado

I’ve stepped up this classic recipe of a bacon, lettuce and tomato sandwich with the addition of spicy mayo, spread on the toasted bread, and slices of creamy avocado.

Course Sandwich

Cuisine American

Prep Time 10

Cook Time 15

Servings sandwiches

Calories 1605kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

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.

Nutrition