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|
|1||avocado||1 1/2 lb||Bacon|
|1 head||romaine||4 slices||Wheat bread, toasted|
|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.|