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California BLTs

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • 6 thick-cut slices smoked bacon

  • 4 slices good white bread, cut 1cm thick

  • 4 tbsp good mayonnaise, such as 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 1cm thick

  • Salt and freshly ground black pepper


Step 1

Preheat the oven to 200C/Gas 6. Place a wire rack on a baking tray and arrange the rashers of bacon in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Step 2

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 on both sides.

Step 3

Place 2 slices of the bread on a cutting board. Spread each slice with about 1 tbsp of mayonnaise and cover with a layer of lettuce leaves.

Step 4

Peel the avocado and slice it 1.5-cm 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.

Step 5

Spread each of the remaining 2 slices of toasted bread with 1 tbsp of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.


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