Bacon, lettuce, avocado, tomato.  Lunch perfection.  Just remember to put it on wheat bread so it’s healthy.

This recipe is scaled for 2 sandwiches.  3/4 of a lb of bacon per person you ask?  Yes.  I am not kidding.

Should all that bacon be thick or thin cut? Applewood or Hickory? Your call. I can’t decide so i use both kinds. 1/2 thin applewood, 1/2 thick hickory. Use more. I once had a blt with 5 kinds of bacon. It was awesome.


Mise en Place
Veggies Meats
1 avocado 1 1/2 lb Bacon
1 tomato Staples
1 head romaine 4 slices Wheat bread, toasted
lots of mayo

Directions
Step Action
1 Preheat oven to 400
2 On two sheet pans, cover with foil, then lay bacon on top
3 Cook bacon till done aka crisp (20-30 minutes depending on bacon, oven, relative humidity…)
4 Meanwhile, prep your veggies. Cut the tops and bottoms of romaine leaves to form bread size pieces, slice the tomato, slice the avocado, toast the bread
5 When bacon is done, evac and drain on paper towels
6 Assemble sandwich. Slather mayo on bread. Thickly. Don’t be wimpy about it. Mayo + bacon = heaven.
7 On one side of the bread put romaine, then tomato, then avocado. Use two layers of romaine, 1/2 tomato and 1/2 avocado per sandwich.
6 On the other side, put bacon. Start with strips horizontally, then strips vertically, then strips horizontaly, then strips vertically. 4 layers. Yes 4 layers. If you have extra bacon, make extra layers.
7 Put halves together, cut diagonally, and serve
8 Feel the baconny goodness in your veins.