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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 ½-inch thick
  
• ½ 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
  






Instructions



1. Preheat the oven to 400°F. 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 ½-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."