BLT with Avocado and Garlic Aioli (25-Minute)

Name: BLT with Avocado and Garlic Aioli (25-Minute)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 slices bread (sourdough or sandwich loaf); 12 slices bacon (smoked or applewood); 2 whole avocado (ripe but firm); 2 whole tomato (ripe plum or beefsteak); 1 head lettuce (romaine or butter lettuce); ½ cup mayonnaise; 2 cloves garlic; 1 tbsp lemon juice (freshly squeezed); 2 tbsp butter (for toasting); 1 tsp olive oil (for avocado toss, optional); 1 tsp kosher salt; ½ tsp black pepper (freshly ground)

Crunchy toasted bread, smoky crisp bacon, silky avocado slices and juicy tomato combine for a satisfying mix of textures in every bite. A garlicky lemon aioli brightens each mouthful and brings the components together with creamy tang.

Swap-ins and small changes are easy: use turkey bacon or thick-cut smoked ham for a leaner or heartier protein, swap sourdough for whole wheat or gluten-free bread, and mix chopped herbs into the aioli for extra freshness. For a lighter version, replace half the mayonnaise with Greek yogurt in the aioli and use oven-baked bacon.

Serve these sandwiches at lunchtime, casual weekend brunches, or as a quick picnic item. Pair with kettle chips, a crisp green salad, or tomato soup. Make the aioli ahead and store in the fridge for up to 3 days to speed assembly on busy days.

25min total

4 servings

520 kcal/serv.

Ingredients

Bread (sourdough or sandwich loaf)

8 slices 8 slices
Bacon (smoked or applewood)

12 slices 12 slices
Avocado (ripe but firm)

2 whole 2 whole
Tomato (ripe plum or beefsteak)

2 whole 2 whole
Lettuce (romaine or butter lettuce)

1 head 1 head
Mayonnaise

½ cup 120 g
Garlic

2 cloves 2 cloves
Lemon juice (freshly squeezed)

1 tbsp 1 tbsp
Butter (for toasting)

2 tbsp 2 tbsp
Olive oil (for avocado toss, optional)

1 tsp 1 tsp
Kosher salt

1 tsp 1 tsp
Black pepper (freshly ground)

½ tsp ½ tsp

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How to Make It

1

Preheat the oven to 200°C (400°F) and arrange a rack with a rimmed baking sheet for the bacon, or heat a large skillet over medium heat if pan-frying.
2

Cook the bacon on the baking sheet for 12–15 minutes until crisp, turning once, or fry in the skillet until golden and crisp; transfer to a paper towel–lined plate to drain.
3

Toast the bread: melt butter in a skillet over medium heat and toast slices 1–2 minutes per side until golden, or brush with butter and toast under a broiler until browned to your liking.
4

Make the garlic aioli: in a small bowl combine mayonnaise, minced garlic, lemon juice, 1/4 tsp kosher salt and 1/8 tsp black pepper; stir until smooth and refrigerate until assembly.
5

Prepare the produce: thinly slice tomatoes and avocado; season tomato slices lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Tear or trim lettuce leaves to fit the bread.
6

Assemble sandwiches: spread about 1 tbsp garlic aioli on each toasted slice; layer lettuce, tomato slices, avocado, and 3 slices of bacon per sandwich. Top with the remaining bread slice spread-side down.
7

Press sandwiches gently, slice in half if desired, and serve immediately with chips or a simple salad. Store leftover aioli sealed in the refrigerator up to 3 days.

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