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–+ servings
a BLAT sandwich on a small white plate
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5 from 2 votes

BLAT Sandwich Recipe

Simple, classic, perfect: when you want a BLT, there's no substitute. Our version, with avocado, is juuuuust right.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sandwiches
Cuisine: American
Keyword: BLAT sandwich
Servings: 1
Calories: 586kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 3 slices bacon
  • 2 slices white bread
  • 2 tablespoons mayonnaise
  • 2 slices beautifully ripe tomato
  • ½ ripe avocado
  • 2 romaine lettuce leaves or a handful of arugula

Instructions

  • If your bacon is substantial, cut the slices in half crosswise. Place into a cold frying pan and set over medium heat. Cook, turning over each slice from time to time, until just crisp. Or cook it the oven if making more than one sandwich. Drain on paper towels.
  • Toast the bread lightly.
  • Spread the mayo just shy of the edges of the bread so you'll get some in every mouthful.
  • Tomatoes go next so that their juices will be able to commingle with the bacon and even a bit with the bottom layer of bread. Cut them just ¼-inch thick and don't overlap too much. Sprinkle with salt and pepper.
  • Next up, avocado. If your bread is a good size, you should be able to fit half an avocado's worth of ¼-inch-thick slices in a single layer. Sprinkle this layer with some salt and pepper, too.
  • If your lettuce leaves have a softer side and a crunchier side, arrange them in alternating directions so you'll get a little bit of each experience on both halves.
  • Cut sandwich in half or quarters, on the diagonal if you know how to live, and serve immediately.

Notes

  1. It's white bread all the way for this recipe, and I don't say that often. My favorite supermarket version is Arnold Country white (which also makes really good French toast). It's a generous size and has a great texture and gentle sweetness. Toast it lightly.
  2. In many contexts I prefer a really thick-cut bacon. For a BLAT, I actually prefer something a bit thinner — but still thicker than standard supermarket bacon — so that it yields easily when you bite into the sandwich. Cook it in the oven if you're making more than one sandwich.
  3. A BLAT is only worth making when you've got beautifully ripe tomatoes. In the summer, you'll probably have your pick. If you can't resist this sandwich in the winter (and I definitely can't sometimes), look for hothouse tomatoes grown as locally as possible.
  4. The lettuce pictured here is my favorite — romaine grown on a farm in our area and picked before it gets too big. It's got a great crunch, tons of flavor that includes a gentle sweetness, and a nice delicate texture. Something in the butterhead family (like Boston or Bibb) would work similarly well. Sometimes I like to swap in baby arugula for a peppery vibe that contrasts beautifully with the fatty ingredients.
  5. You can use a good-quality supermarket mayo, an easy homemade version, or my favorite, extra-savory option: Kewpie mayo. This Japanese brand is creamier, tangier, and more umami-fied than American mayo.
  6. Variations: For the spread, try spicy or black garlic mayo. For the greens, swap in baby arugula or mizuna. Or add another layer entirely. Grilled or slow-roasted salmon makes a phenomenal addition, as does grilled shrimp, picked lobster meat, a sautéed soft shell crab, some simple egg salad, or a fried egg.
  7. You can cook the bacon up to a week in advance and store in an airtight container in the fridge. Reheat with a short stint in the microwave. Assemble sandwiches just before serving.
Adapted from Susan Russo's The Encyclopedia of Sandwiches.

Nutrition

Calories: 586kcal | Carbohydrates: 43.3g | Protein: 25g | Fat: 35.2g | Fiber: 5.9g