Have you ever added an avocado to these sandwiches? It is so good, especially if you get some mayo mixed in with it. Who can’t resist the best part which is the bacon? I really like baking my bacon in the oven now. It is easier to clean up and you don’t get the bacon grease splattered all over you like she says in her show.
Today was pretty boring, didn’t do hardly anything. We went for a walk to Cold Stone Creamery and that basically canceled out most of my walk. Our path that we run on is clear now and it is getting warmer outside. Hopefully, we can start running again here soon! I miss it.Print
Ina’s California BLT
- 6 thick-cut slices smoked bacon
- 4 slices good white bread, cut 1/2-inch thick
- 4 tablespoons good mayonnaise (recommended: Hellman’s)
- 4 to 8 tender green lettuce leaves, washed and spun very dry
- 1 ripe Hass avocado
- 1/2 lemon, juiced
- 1 large ripe tomato, sliced 1/2-inch thick
- Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.