For as long as I can remember, my go-to comfort food has always been a BLT. So when this month’s BLT-themed Fantastical Food Fight was announced, I was stoked to say the very least. Finally, a reason to enjoy my favorite food, without having to feel guilty about it.
Now a lot of you would say that my BLT doesn’t look all that gussied up or frilly. Well, you would be wrong. Cayenne and brown sugar rubbed bacon help to make this sandwich truly standout, and a healthy slathering of dilly mayonnaise and freshly sliced avocado really kicks it up a notch or two as well.
What’s even better about this sandwich, is that you can make the bacon ahead of time and freeze it for when you’re having a serious BLT craving. Just make sure to package the slices of bacon between layers or foil and keep them in an airtight container. Now, if only fresh garden tomatoes were in season, life would be perfect.
- 6 Slices Double-Thick Bacon
- Brown Sugar
- Cayenne Pepper
- 1/3 Cup Mayonnaise
- 1 Teaspoon Dill Weed
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- Pinch of Kosher Salt
- 1 Ripe Avocado, Cut in Half Lengthwise & Thinly Sliced
- 1 Ripe Tomato, Thinly Sliced
- 4 Butter Lettuce Leaves
- 2 Large Buns, Sliced in Half
- Place a baking rack on a foil-lined baking sheet.
- Arrange the bacon slices on the baking rack.
- Place the baking sheet in a cold oven and set the temperature to 350 degrees. Bake for 20 minutes.
- Sprinkle brown sugar over the bacon slices and then dust them lightly with cayenne pepper. Use the back of a spoon to rub the sugar and spice into the bacon slices.
- Bake for an additional 10 minutes of until crispy and browned.
- While the bacon is cooking, combine the mayonnaise, black pepper, garlic powder, and salt in a small bowl; set aside.
- Spread the mayo on the inside of each bun half. Place 2 lettuce leaves on the bottom of each bun half, then one-half of the sliced avocado, and finally 3 slices of bacon torn in half.
- Place half of the sliced tomatoes on the inside of the top bun half and sprinkle with additional ground black pepper.
- Carefully flip the top half of the bun on top of the lettuce, avocado, and bacon smothered bottom bun.
- Repeat with the remaining bun and ingredients.
- I used double-thick bacon in this recipe, however, you can use thick-cut bacon if you prefer. Just remember, that the cooking time may vary if you do though.
- Make sure to use both ripe avocados and tomatoes in this recipe.
- Any lettuce can be swapped into this recipe, however, I love the texture and flavor of the butter lettuce in this sandwich.
- Add cheese; everything is better with cheese. I would try Cheddar, Provolone, or even Havarti.
- Mix fresh herbs into the herbed mayonnaise for this sandwich. Fresh chives, dill, or basil would all be a lovely addition.
- Invest in a few good quality cooling racks. While they are mainly used in baking, you will also find them useful for successfully crisping bacon in an oven. These Checkered Chef Cooling Racks have very great reviews and come highly recommended.
- Always cut tomatoes with a serrated knife or with a Tomato Knife. The only knives I use to cook with in my kitchen are made by Wusthof, and I have had them for almost thirteen years; they have certainly been one of the best investments I have ever made.
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