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    California BLT's

    Source of Recipe

    From "Barefoot Contessa at Home" by Ina Garten

    List of Ingredients

    • 12 thick-cut slices smoked bacon
    • 8 slices good white bread, cut -inch thick
    • cup good mayonnaise, such as Hellmann's
    • 4 to 8 tender green lettuce leaves, washed and spun very dry
    • 2 ripe Hass avocados
    • Juice of 1 lemon
    • 2 large, ripe tomatoes, thickly sliced
    • Kosher salt and freshly ground black pepper


    1. Preheat the oven to 400F. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

    2. Place eight slices of bread on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place four slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Place 3 slices of bacon on each sandwich. Peel the avocados and slice them -inch thick. Toss the avocados gently with the lemon juice and arrange on top of the bacon. Add a layer of tomato slices and sprinkle liberally with salt and pepper.

    3. Spread each of the remaining four pieces of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches.

      Makes 4 sandwiches.

    Final Comments

    "For the bread, I use bakery white bread or Pepperidge Farm Hearty White."




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