Classic B.L.T. Sandwiches with Tomato, Avocado & Cucumber Salad
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Pan-frying sourdough bread in rendered bacon fat takes this classic sandwich to the next level!
We don’t go for B.L.T. sandwiches very often, but whenever we do, they’re always a hit. Especially this one, which was made with some beautiful, thick-cut bacon.
The sandwich and salad were very good on their own, but I don’t think they worked too well together, because of the salty bacon and the tangy vinegar and mustard on the salad. It was just a bit too much. And I skipped seasoning the tomatoes on the sandwich with salt, because the bacon had plenty for the whole sandwich.
1/2 Pound Bacon
2 Tablespoons Red Wine Vinegar
1 Avocado
½ Head Baby Romaine Lettuce
1 Kirby Cucumber
1 Shallot
1 Tomato
1 Tablespoon Dijon Mustard
4 Slices Sourdough Bread
4 Frilled Sandwich Toothpicks
2 Tablespoons Mayonnaise
See Blue Apron for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
