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BLTA Sandwiches

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"This well-balanced sandwich, comprised of vegetables, in the form of crunchy lettuce and thick, juicy tomato slices, healthy fats from buttery avocado, bacon protein, and fueling whole-wheat carbohydrates, has proven to be a classic favorite, and is still one of the best ways to spend your lunch break."

List of Ingredients

12 thick slices applewood-smoked bacon
8 slices whole-wheat or multigrain bread
Mayonnaise, for spreading
2 small avocados
Kosher salt and freshly ground pepper
8 slices beefsteak tomato
4 leaves red-leaf lettuce


Recipe

Preheat the oven to 400° F.
Arrange the bacon in a single layer on a rimmed baking sheet.
Bake until the bacon is crisp and browned, about 20 minutes. Transfer the bacon to paper towels to drain. (Alternatively, fry the bacon on a griddle or in a large frying pan over medium heat until crisp.)

Preheat the broiler. Arrange the bread on a baking sheet. Broil, turning once, until toasted on both sides, about 3 minutes. Transfer the bread to a work surface.

Spread mayonnaise on one side of each bread slice. Halve, pit, and peel the avocados. Place an avocado half, cut side down, on top of four of the bread slices. Slice the avocado directly on the bread, taking care not to cut into the bread, then fan out the slices. Season with salt and pepper. Top each avocado half with three bacon slices, cut to fit; two tomato slices; and one lettuce leaf. Place one bread slice, mayonnaise side down, atop each lettuce leaf. Cut each sandwich in half and serve.


Makes 4 sandwiches


Lighten It Up:
These same sandwich ingredients can be transformed into a salad by using a little less bread and a little more lettuce. Cut four bread slices into cubes, coat with a drizzle of olive oil, and toast under the broiler to make croutons. Toss the sliced avocados and tomatoes, croutons, torn lettuce, and chopped bacon with your favorite vinaigrette (hold the mayo).