Though the title hints at a BLT variation, this recipe adapted from Donal Skehan's Good Mood Food is actually a riff on a bacon and avocado sandwich—a fantastic creation that really doesn't get enough love. The two work surprisingly well together, with the avocado accentuating the meatiness of the bacon, without making the the sandwich feel greasy.
Freshly sliced tomatoes would certainly work exceptionally well here, but considering most of us are all still mired in winter at the moment, sun-dried tomatoes are worthy substitute. Their flavor is richer and sweeter, which helps counteract the meatiness from the bacon.
Keeping the sandwich open-faced allows you to really appreciate the different components, but it also means that you might need two of these to really make a full meal. Of course, you could double up the ingredients and cap the sandwich with another slice of bread, but that's all up to you.
Adapted from Good Mood Food.
- Yield:serves 2
- Active time: 15 minutes
- Total time:15 minutes
- 4 thick-cut slices bacon
- 4 slices of wheat bread
- 2 tablespoons unsalted butter, softened
- 1 large avocado, skin and pit removed, flesh cut into 1/4-inch slices
- 3 ounces sun-dried tomatoes, roughly chopped
- salt and black pepper
Add the bacon slices to a large skillet and set over medium heat. Cook, flipping occasionally, until slices are crispy. Remove and drain on paper towels.
Meanwhile, toast the four slices of bread. When done, butter one side of each slice of bread. Top the buttered side of each with one slice of bacon broken in half crosswise, a quarter of the chopped sun-dried tomatoes, and a quarter of the sliced avocado. Season with salt and pepper. Serve the open-faced sandwiches immediately.