BLT with Avocado and Garlic Aioli (25-Minute)
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.
How to Make It
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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.
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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.
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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.
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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.
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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.
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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.
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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.