I‘ve had a hankering for BLTs all summer. Finally, I said enough is enough and made one. Or two. Or three. I sort of lost count.
There is a part of me that thinks it’s silly to share a recipe for a BLT, since they’re not exactly complicated. It’s bacon, lettuce and tomato. But to make mine super complicated, I added avocado. Yup. Now it’s wa-a-a-a-ay complicated. Or not.
On the flip side, sometimes the easiest recipes can go horribly wrong. I don’t like breaking the bank to cook, but when a recipe only has a few ingredients, I try, as much as possible, to use the highest quality ingredients I can afford. There is nothing to mask poor quality or lack of flavor from cheap ingredients.
For this sandwich, I used a good quality center cut bacon sliced nice and thick and paired it with romaine lettuce and heirloom tomatoes. I love avocado, so I decided to make a BLAT rather than a BLT. And maybe, just maybe, I like using acronyms and the caps lock button on my laptop too.
Now I was going slather some Hellmans Mayonnaise on the fresh-baked sourdough bread that I picked up at the farmer’s market, but I figured I could jazz it up a bit. So I made roasted garlic mayo for my BLAT. And I liked it. Yes siree, I most certainly did like it—like three times.
BLAT with Roasted Garlic Mayo
Ingredients
- 8 slices of thick cut bacon
- Romaine lettuce (butter lettuce would be good too)
- 1-2 avocados, sliced
- 2 heirloom tomatoes, if possible, sliced
- 1/2 cup mayo
- 6-8 cloves of roasted garlic*
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 8 slices of sourdough bread
Instructions
- Combine mayo, roasted garlic, lemon juice, salt and pepper together in a small dish. Set aside.
- Cook bacon in skillet over medium-high heat until crisp. Drain on plate lined with paper towel and set aside.
- Lightly toast sourdough slices in broiler or toaster.
- Spread roasted garlic mayo over both slices of bread. Next, layer lettuce, tomato, avocado and bacon then top with another slice of toasted sourdough bread.
Notes
I drizzled olive oil on my garlic cloves (skin on) and threw them in the oven with some potatoes I was roasting. Once they were soft, I squeezed out the yummy mellow garlic, mashed it into a paste and added it to the mayo. If you don’t have the time or inclination to roast the garlic, I would use 1-2 garlic cloves and grate them into the mayo as an alternative. Or you could just slather on regular old mayo too. 😀
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