No. 238: Cali BLT

I have a confession. While I have enjoyed many BLT sandwiches on lunch or dinner menus, I have not once made one at home.

I know. It's absolutely crazy, but it's true. But then again I'm not a huge fan of tomato on sandwiches, so I guess it makes a little sense.

This twist on the traditional BLT got me excited to try making them for dinner this week.

Ingredients

Serves 4
8 slices applewood smoked bacon, cooked crisp
8 thick slices of sourdough bread*
6 ounces Monterey jack cheese, thinly sliced
2 medium ripe beefsteak tomatoes, thickly sliced
1-2 Haas avocados, pitted, sliced crosswise*
8 lettuce leaves
Freshly ground black pepper
Pinch finishing salt, such as Maldon

*We had nice thick buns on hand and guacamole in the fridge that needed to be used, so we subbed those items in.

To make

Preheat your oven to 350 degrees. Line a baking sheet with foil and then spread bacon out in the pan. Bake for 15 minutes or until nice and crispy. When done, spread out on paper towel lined plates to drain and cool slightly.

While bacon cooks, prep all the ingredients for the sandwiches.

Prepped ingredients

Toast the bread slices. Then, for each sandwich, cover one slice with the thinly sliced Monterey jack cheese. On the other half, layer the beefsteak tomatoes with a grind of freshly ground pepper. Place two strips of crisp cooked bacon on the cheese half.

Layering

Then top with the avocado slices, lettuce leaves, and cover the with tomato half to complete each sandwich. Serve with additional condiments of your choice.

The results

Dang, these were good. They also took about 20 minutes it total to make.

Final BLT

I can highly recommend subbing in guacamole for your regular avocado slices as well. We loved the layers of flavor and spice it gave the whole sandwich. I don't know if I'll be able to go back to simple mayo or aioli after this.

Here's to simple, delicious suppers.

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