Avocado BLT with Lemon-Pepper Mayo

Why You’ll Love This Recipe

• Classic BLT flavor, upgraded with buttery avocado and a bright lemon-pepper mayo.
• Oven-baked bacon means even crispness and hands-off cooking.
• Balanced textures in every bite: crunchy toast, crisp lettuce, juicy tomato, creamy avocado.
• Great for lunch, a relaxed supper, or a crowd-pleasing weekend sandwich bar.

Grocery List

• Produce: 2 medium ripe tomatoes, 2 medium avocados, 1 head romaine or iceberg lettuce, 1 lemon
• Dairy: Unsalted butter (optional, for toasting)
• Pantry: Thick-cut bacon, country bread, mayonnaise, kosher salt, black pepper

Full Ingredients

Lemon-Pepper Mayo

• 1/2 cup (120 g) mayonnaise
• 1 1/2 tablespoons (22 ml) fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

Sandwiches

• 12 slices thick-cut bacon (about 12 oz / 340 g)
• 8 slices country bread, about 3/4-inch thick
• 2 medium ripe tomatoes, cored and sliced 1/4-inch thick
• 2 medium avocados, halved, pitted, and sliced
• 8 large leaves romaine or iceberg lettuce, washed and dried
• Kosher salt and freshly ground black pepper, to taste
• Optional: 1–2 teaspoons softened butter or olive oil for brushing toast

Step-by-Step Instructions

Step 1: Bake the bacon

Heat the oven to 400°F (200°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack inside. Arrange the bacon in a single layer. Bake until deep golden and crisp, 16–20 minutes for thick-cut (12–15 minutes for standard slices). Transfer to a paper towel–lined plate to drain.

Step 2: Mix the lemon-pepper mayo

In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt. Taste and adjust seasoning if needed. Let it sit while you prep the vegetables so the flavors meld.

Step 3: Prep the produce

Rinse and dry the lettuce leaves thoroughly. Slice the tomatoes into 1/4-inch rounds and lightly season with a pinch of kosher salt to bring out their juices. Slice the avocados just before assembling to keep them from browning.

Step 4: Toast the bread

Toast the 8 slices of country bread to a deep golden brown in a toaster or under the broiler (1–2 minutes per side under broiler). If you like, brush the warm toast very lightly with softened butter or olive oil for extra flavor.

Step 5: Build the sandwiches

Spread 1 to 1 1/2 tablespoons lemon-pepper mayo on each slice of toast. On 4 slices, layer in this order for best structure: lettuce (acts as a moisture barrier), 3 slices bacon, tomato slices, and avocado. Season the avocado and tomato with a little more black pepper. Cap with the remaining mayo-slathered toast.

Step 6: Finish and serve

Press gently to set the layers. Cut each sandwich on the diagonal. Sprinkle with a final crack of black pepper and a pinch of flaky salt if you like. Serve immediately while the bacon is still warm and the toast is crisp.

Pro Tips

• Use a wire rack over a sheet pan to keep bacon crisp and evenly cooked.
• Season the tomatoes lightly with salt before assembling to heighten flavor without sogging the bread.
• Layer lettuce directly on the mayo-brushed bread as a moisture barrier to keep toast crunchy.
• Toss avocado slices with a few drops of lemon juice if they will sit more than a minute before assembling.
• For ultra-crisp bacon, let it cool 2–3 minutes on the rack before building the sandwiches.

Variations

• Spicy BLAT: Add 1–2 teaspoons hot sauce or 1 teaspoon chipotle in adobo to the mayo; swap romaine for peppery arugula.
• Egg-on-top: Slide in a jammy fried egg (6–7 minutes sunny-side-up) for a brunchy upgrade.
• Gluten-free: Use your favorite sturdy gluten-free bread and toast well for structure.

Storage & Make-Ahead

BLT sandwiches are best assembled and eaten immediately. You can bake the bacon up to 2 days ahead; cool completely, refrigerate in an airtight container, and re-crisp on a rack at 350°F (175°C) for 5–7 minutes. The lemon-pepper mayo keeps 5 days refrigerated. Wash and dry lettuce ahead, and slice tomatoes and avocados at the last minute to prevent sogginess and browning. Avoid refrigerating fully assembled sandwiches, as the toast will soften.

Nutrition (per serving)

Approximate per sandwich: 720 calories; 46 g fat (11 g saturated); 45 g carbohydrates; 9 g fiber; 22 g protein; 1200 mg sodium. Values will vary based on bread thickness, bacon brand, and mayo used.