the glorious blt

There are two gifts that God has given us that I am particularly fond of – bacon and avocados. They’re both just so good, and only a wonderfully creative and loving God could have blessed us with them. A couple of years ago, I came across a recipe for BLTs that included avocados, and I knew this was something that had to make its way into our dinner menu for the week. I fell in love with them, and to this day they are my favorite sandwich of all. Here’s how you do it.

bread
bacon (the real stuff)
tomatoes
salt and pepper
crispy lettuce
perfectly ripe avocado
real mayo

One of the perennial problems with BLTs is the toasted bread. The wonderful toastiness may taste good but it can really do a number on the inside of your mouth and lessen the glory of the whole BLT experience. To avoid this, I broil my bread for a minute or two rather than toasting it, so that only one side of the bread is toasted. That toasted side goes toward the inside of the sandwich, thereby eliminating the whole problem. Your bread doesn’t get soggy, and your mouth remains intact. Genius.

How you cook your bacon is up to you, but my favorite way is to bake it. Put it on a cooling rack in a rimmed cookie sheet and bake it at 400 or so until it’s crispy – all the fat drips off into the pan so you have more evenly cooked and ‘lower fat bacon’ (hilarious phrase, I know).

Make sure to use salt and pepper on the tomatoes. It really brings out the flavor and adds that extra punch.

Put avocados on it. The creaminess of the avocado contrasts with the crispiness of the bacon in a wonderful way.

And that, as they say, is that.