BLT with Creamy Avocado Spread
Okay, some sandwiches have been around long enough that it seems hard to get excited about them. We’ve all tried them and even if we love them, sometimes we get a little fed up with the same combinations.
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But here we have some sneaky changes to the classic that could help you fall back in love with this sandwich. Not only is it a BLT with creamy avocado spread but there are other subtle swaps we’ve made. Ready to re-love an old favourite?
What’s in the classic BLT?
The BLT or Bacon-Lettuce-Tomato combination is as old as sandwich making. Or at least as old as bacon production as we know it today! The classic BLT uses soft white bread, iceberg lettuce, a ton of mayonnaise and then the bacon and tomato. It’s a classic, for sure.
But what about changing it? Well, there are plenty of variations that swap the bacon for ham, the mayonnaise for salad cream and so on. But we wanted to take things a little further.
More recipe inspiration
For another classic given a twist, try the Grilled Chicken and Brie Panini. Or to use up that bacon, why not give your baked potatoes an upgrade with this Cheesy Loaded Stuffed Potatoes with Bacon recipe?
What you need to make BLT with Creamy Avocado Spread
Avocado Spread Ingredients:
- 1 large ripe avocado, cut into small chunks
- ½ c. full-fat Greek yoghurt
- 1 large clove garlic, finely minced
- 1½ T. fresh lime juice (approximately ½ lime)
- 1½ t. ground cumin
- Sea salt and black pepper, to taste
Basic Sandwich Ingredients:
- 6 slices bacon
- 4 slices sourdough bread
- 2 T. unsalted butter, melted
- 8 leaves Boston Bibb lettuce
- 2 medium heirloom tomatoes (preferably red and yellow)
- Sea salt and black pepper, to taste
Kitchen equipment
- Medium glass bowl
- Microwave-safe plate
- Pastry brush
- Spatula
How to make the recipe
STEP 1: Place the avocado, Greek yoghurt, and garlic in a medium bowl and combine thoroughly with a fork, leaving some small chunks of avocado in the mixture. Add the lime juice and cumin, and season with salt and black pepper, to taste. Stir to combine and cover tightly. Set aside.
STEP 2: Line a microwave-safe plate with paper towels and place the bacon strips on it. Cover the bacon with more paper towels and place in the microwave for 3-4 minutes on high, or until bacon is cooked through, but not too crispy. (Cook time will vary, so check after 2 minutes and adjust remaining time as needed).
STEP 3: Brush one side of each piece of bread with the melted butter. Heat grill pan over medium heat and place bread, buttered side down, on the pan. Apply light pressure to each slice with a spatula, being careful not to move the bread in the process. Once nice grill marks have formed, remove them from heat and set them aside.
STEP 4: Allow bread to cool slightly, then add avocado spread to 2 of the slices on the non-grilled side.
STEP 5: Divide the lettuce, tomato, and cooked bacon slices between the two sandwiches and top each with the remaining pieces of grilled bread. Cut in half and serve immediately with your favourite side dish or potato chips.
Recipe tips
If possible, prepare the avocado spread in advance to give the flavours a chance to develop. Taste and adjust seasonings, as desired, before using.
In this recipe, we used Boston Bibb lettuce. But if you can’t get that, we would recommend any red or green lettuce that has soft leaves. You can try something like Romaine but it is a bit crunchy for a sandwich, better in a salad.
BLT with Creamy Avocado Spread
Renew your love of a classic with this BLT with creamy avocado spread recipe and try a sandwich that’s full of taste
Ingredients
Avocado Spread Ingredients:
- 1 large ripe avocado, cut into small chunks
- ½ c. full-fat Greek yoghurt
- 1 large clove garlic, finely minced
- 1½ T. fresh lime juice (approximately ½ lime)
- 1½ t. ground cumin
- Sea salt and black pepper, to taste
Basic Sandwich Ingredients:
- 6 slices bacon
- 4 slices sourdough bread
- 2 T. unsalted butter, melted
- 8 leaves Boston Bibb lettuce
- 2 medium heirloom tomatoes (preferably red and yellow)
- Sea salt and black pepper, to taste
Instructions
STEP 1: Place the avocado, Greek yoghurt, and garlic in a medium bowl and combine thoroughly with a fork, leaving some small chunks of avocado in the mixture. Add the lime juice and cumin, and season with salt and black pepper, to taste. Stir to combine and cover tightly. Set aside.
STEP 2: Line a microwave-safe plate with paper towels and place the bacon strips on it. Cover the bacon with more paper towels and place in the microwave for 3-4 minutes on high, or until bacon is cooked through, but not too crispy. (Cook time will vary, so check after 2 minutes and adjust remaining time as needed).
STEP 3: Brush one side of each piece of bread with the melted butter. Heat grill pan over medium heat and place bread, buttered side down, on the pan. Apply light pressure to each slice with a spatula, being careful not to move the bread in the process. Once nice grill marks have formed, remove them from heat and set them aside.
STEP 4: Allow bread to cool slightly, then add avocado spread to 2 of the slices on the non-grilled side. Divide the lettuce, tomato, and cooked bacon slices between the two sandwiches and top each with the remaining pieces of grilled bread. Cut in half and serve immediately with your favourite side dish or potato chips.
Notes
If possible, prepare the avocado spread in advance to give the flavours a chance to develop. Taste and adjust seasonings, as desired, before using.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 882Total Fat: 44gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 71mgSodium: 1746mgCarbohydrates: 92gFiber: 12gSugar: 18gProtein: 36g
