Avocado BLT Sandwich
This avocado BLT sandwich stacks 6 slices of crispy bacon, ripe sliced avocado, fresh tomato, butter lettuce, and a swipe of mayo between two slices of toasted brioche bread. Both the tomato and avocado get seasoned with lemon pepper for added brightness, and the brioche gets toasted in avocado oil spray instead of butter for a higher smoke point and cleaner flavor. The recipe makes 2 sandwiches in about 25 minutes total. This is the elevated BLT that pulls together everything a classic BLT does well, with avocado adding creaminess and richness that the original version lacks.
Why This Avocado BLT Beats the Classic Version
Avocado Adds Creaminess That Classic BLTs Lack
A traditional BLT is built on contrast: crispy bacon, crunchy lettuce, juicy tomato, and creamy mayo. The structure works, but the cream-to-crunch ratio leans heavy on crunch. Adding sliced avocado introduces a second creamy element that balances out the bacon and lettuce textures. Furthermore, the avocado’s natural richness complements the bacon fat without competing with it, which gives every bite a smoother finish than a classic BLT delivers.
Lemon Pepper Seasoning Brightens Every Layer
Most BLT recipes season the tomato with salt and pepper and stop there. This version seasons both the tomato slices and the avocado slices with lemon pepper, which brings citrus acidity into two of the four main fillings. Consequently, every bite has a hit of brightness that cuts through the richness of the mayo, bacon, and avocado. The lemon pepper also doubles as the salt component, so you do not need to season separately.
Choosing the Right Bread, Bacon, and Tomato
Why Brioche Beats White Bread for a BLT
Standard white sandwich bread holds up to a basic BLT but compresses under the weight of six slices of bacon, two layers of tomato, and avocado. Brioche has a tighter crumb and higher butter content, which makes it sturdier when toasted and able to handle the stack without collapsing. Additionally, the sweetness in brioche pairs naturally with the saltiness of bacon and the richness of avocado. Sourdough also works as a substitute for a tangier flavor profile, but skip thin sandwich breads like pre-sliced wheat or rye.
Buying and Selecting the Right Tomato
Use a large steak tomato (sometimes labeled “beefsteak”) sliced into quarter-inch slices. The thicker slices hold their juice better than thin slices, which can fall apart and turn the sandwich soggy. Specifically, look for tomatoes that feel heavy for their size and have deep red color all the way through. Avoid hothouse tomatoes from the off-season, which lack flavor and turn watery once cut. Heirloom tomatoes work too if you can find ripe ones at a farmers market.
How to Cook Bacon Perfectly Crispy for a BLT
Skillet vs Oven vs Griddle Method
Three reliable ways to crisp bacon. The skillet works for small batches but requires constant attention. The oven (400°F on a rack over a sheet pan, 18 to 22 minutes) is the most hands-off and produces even, flat strips. The griddle method (shown in this recipe) lets you cook all 12 slices at once on a flat surface with controlled heat. Therefore, pick the method that fits your equipment. The flavor of the final bacon is the same across all three.
How to Tell When Bacon Is Done Without Overcooking
Bacon goes from “almost done” to “burnt” in about 30 seconds. The doneness cue is when the meat parts of the strip turn deep brown and the fat parts go from translucent white to opaque golden. Moreover, the strips should still bend slightly when lifted with tongs. Brittle, hard-snapping bacon has overcooked and will taste burnt. Drain finished bacon on paper towels to absorb excess grease before stacking on the sandwich.
Toasting Brioche With Avocado Oil Spray
Why Avocado Oil Spray Beats Butter
Butter is the classic choice for toasting bread, but it browns at around 250°F before burning. Avocado oil has a smoke point above 500°F, which means you can crank the heat for faster, more even toasting without scorching. As a result, you get a crisper exterior and a softer interior on the brioche. The avocado oil also keeps the sandwich’s flavor profile consistent with the sliced avocado filling, which butter would compete against.
Getting the Right Golden-Brown Toast
Spray both sides of each brioche slice with a light, even coat of avocado oil. Heat a skillet or griddle to medium-high (about 350°F). Place the slices flat and toast for 90 seconds to 2 minutes per side, watching closely. The bread is done when the surface has even golden-brown color across the entire face, not just dark spots from hot zones. Therefore, rotate the slices once mid-cook if your skillet has uneven heat.
Building the BLT With the Right Layer Order
Why Mayo Goes on Bread First
Spreading mayonnaise directly on both slices of toasted brioche creates a moisture barrier between the bread and the tomato. Specifically, the mayo’s fat content blocks the tomato juice from soaking into the bread, which prevents the sandwich from going soggy in the 5 to 10 minutes between assembly and eating. Skipping the mayo on the bread (or putting it on the lettuce instead) leaves the bread directly exposed to tomato juice and accelerates the sog factor.
The Order That Keeps the Sandwich From Falling Apart
Layer order: mayo-bread, then butter lettuce, then tomato, then bacon, then avocado, then mayo-bread on top. The lettuce sits on the mayo to anchor the stack. The tomato goes on the lettuce so its juice doesn’t touch the bread. Furthermore, the bacon stacks above the tomato to keep the wet ingredients from sliding around. Avocado finishes the stack because it’s the most delicate filling and easiest to crush if pressed down by heavier layers above.
Step-by-Step: How to Make This Avocado BLT
Step 1: Cook the Bacon Until Crispy
Heat a skillet, griddle, or oven (400°F if using oven) and cook the 12 slices of bacon until crispy. Drain on paper towels to absorb excess grease. The bacon should bend slightly when lifted with tongs, not snap. Set aside.
Step 2: Toast the Brioche With Avocado Oil
Lightly spray both sides of each brioche slice with avocado oil. Heat the same skillet or griddle to medium-high (about 350°F). Place the brioche slices flat and toast for 90 seconds to 2 minutes per side until each face is evenly golden brown.
Step 3: Slice and Season the Tomato and Avocado
Slice the steak tomato into quarter-inch slices. Peel, halve, and slice the avocado. Lay both on a cutting board and season generously with lemon pepper on all sides.
Step 4: Spread the Mayo on Toasted Brioche
Spread a tablespoon of mayonnaise on the inside of each of the 4 toasted brioche slices. The mayo creates a moisture barrier that prevents the bread from soaking up tomato juice.
Step 5: Build the Sandwich in Order
Layer each sandwich in this exact order on the mayo-coated bottom slice: 2 leaves of butter lettuce, half the seasoned tomato slices, 6 slices of crispy bacon, half of the sliced avocado. Then top with the second slice of mayo-spread brioche.
Step 6: Slice and Serve
Press down lightly on each sandwich to compress the layers without crushing the avocado. Slice each sandwich in half diagonally with a sharp serrated knife. Serve immediately while the bacon is still warm and the bread is still crisp.
Avocado BLT Sandwich
Ingredients
Equipment
Method
- Cook the 12 slices of bacon in a skillet, on a griddle, or on a sheet pan in a 400°F oven until crispy. Drain on paper towels and set aside.
- Lightly spray both sides of each brioche slice with avocado oil. Heat a skillet or griddle to medium-high (about 350°F) and toast the brioche for 90 seconds to 2 minutes per side until evenly golden brown.
- Slice the steak tomato into quarter-inch slices. Peel, halve, and slice the avocado. Season both with lemon pepper on all sides.
- Spread a tablespoon of mayonnaise on the inside of each of the 4 toasted brioche slices.
- Build each sandwich on a mayo-coated bottom slice in this order: 2 leaves of butter lettuce, half the seasoned tomato slices, 6 slices of crispy bacon, half of the sliced avocado. Top with the second mayo-coated brioche slice.
- Press down lightly to compress the layers without crushing the avocado, then slice each sandwich in half diagonally with a serrated knife. Serve immediately.
Notes
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Let us know how it was!Avocado BLT Sandwich — FAQ
Everything you need to know about the build, the bacon, and the layer order.
Setup & Basics
Any high-quality mayo works, but the texture and flavor differ noticeably between brands. Duke’s is tangy and rich with no added sugar, which works especially well with the bacon. Hellmann’s (or Best Foods on the West Coast) is the most balanced classic option. Primal Kitchen avocado oil mayo keeps the avocado-oil theme consistent through the sandwich and uses cleaner ingredients than standard supermarket mayo. Avoid Miracle Whip — it’s sweeter than mayo and clashes with the lemon pepper.
Yes. Sourdough is the best substitute and brings tangy acidity that works against the bacon and avocado. Thick-cut Texas toast works as a more buttery alternative. Country-style white bread from a bakery (not pre-sliced sandwich loaves) holds up too. Avoid thin pre-sliced sandwich bread like store-brand white or wheat — it compresses under the bacon stack and goes soggy from the tomato juice. The key is thickness and a tight crumb.
Thick-cut applewood-smoked bacon is the best all-around choice. Thick-cut holds up to the 6-slice stack without disappearing into the sandwich, and applewood smoke pairs naturally with the avocado and tomato. Center-cut is leaner with less rendered fat, which works if you want a less greasy sandwich. Avoid maple-glazed bacon (the sugar clashes with the lemon pepper) and turkey bacon (lacks the fat content that makes a BLT taste like a BLT).
Butter lettuce has soft, tender leaves with a mild, slightly sweet flavor that complements the brioche without competing with the bacon, tomato, or avocado. Iceberg is crunchier and more watery, which adds texture but dilutes the flavor balance. Romaine has stronger ribs and a more bitter flavor that fights the avocado. Butter lettuce sits flat between the bread and tomato, which keeps the sandwich easier to bite through without leaves squishing out the sides.
Technique & Troubleshooting
Four things prevent sogginess. First, toast the bread well on both sides — pale toast soaks juice faster than golden brown. Second, spread mayo directly on the bread, not on the lettuce or tomato — the mayo’s fat creates a moisture barrier. Third, layer lettuce against the bread so the tomato sits on the lettuce, not on the bread. Fourth, eat the sandwich within 10 minutes of assembly. The longer it sits, the more the tomato juice migrates regardless of how well it’s built.
Not fully assembled. The avocado browns within 30 minutes of slicing, the tomato makes the bread soggy, and the bacon loses its crisp. Instead, pack components separately: cook the bacon ahead and store in foil at room temperature, toast the brioche fresh or just before packing, keep the lettuce and sliced tomato in containers, and bring an avocado to slice on-site. Assemble at the destination. The whole build takes 3 to 5 minutes once components are prepped. A squeeze of lemon juice on the avocado slices delays browning slightly if you must slice ahead.
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