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The Best BLTs

Source of Recipe


Bon Appétit, August 1999



List of Ingredients



• 2½ cups (lightly packed) fresh basil leaves
  
• 1 cup mayonnaise
  
• ¼ cup (½ stick) butter, room temperature
  
• 12 thick-sliced bacon strips (about 1 pound)
  
• 12 (½-inch-thick) slices fresh country-style white bread
  
• 3 large tomatoes, cut into ¼-inch-thick rounds
  
• 2 ripe avocados, pitted, peeled, sliced
  
• 1 red onion, thinly sliced
  
• 6 lettuce leaves
  






Instructions



1. Mix basil, mayonnaise and butter in processor until basil is finely chopped and mixture is well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
   
   
2. Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Transfer to paper towels; drain.
   
   
3. Spread half of mayonnaise mixture over one side of 6 bread slices. Top each with 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top tomato slices with avocado, then with bacon strips, onion, and lettuce. Spread remaining mayonnaise mixture over remaining 6 bread slices. Place bread slices atop lettuce. Cut sandwiches in half and serve.
   
   Serves 6