Classic B.L.T. Sandwiches with Tomato, Avocado & Cucumber Salad

Classic B.L.T. Sandwiches

with Tomato, Avocado & Cucumber Salad

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

This hearty classic comes from dainty beginnings. It’s said to have evolved from the tea sandwiches that were popular before the 1900s. Somewhere around the turn of that century, the B.L.T. emerged as its own distinct entree. The flavor combinations are simple. The smoky taste of bacon, toasty crunch of sourdough and crisp coolness of lettuce balance each other in every bite. No wonder it’s been an icon of American cuisine for decades. We’re pleased to bring our version to you (frilly toothpicks included).

Get Cooking
fresh
ingredients
Classic B.L.T. Sandwiches with Tomato, Avocado & Cucumber Salad
Title
  • ½ lb Bacon
  • 2 Tbsps Red Wine Vinegar
  • 1 Avocado
  • ½ head Baby Romaine Lettuce
  • 1 Kirby Cucumber
  • 1 Shallot
  • 1 Tomato
  • 1 Tbsp Dijon Mustard
  • 4 slices Sourdough Bread
  • 4 Frilled Sandwich Toothpicks
  • 2 Tbsps Mayonnaise
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel, pit and medium dice the avocado; place in a bowl and top with half the red wine vinegar to prevent browning. Cut off and discard the root of the lettuce; separate the leaves. Cut the cucumber in half lengthwise; remove and discard the seeds. Slice the cucumber into ½-inch pieces. Peel and mince the shallot; place in a bowl with the remaining red wine vinegar. Cut the tomato in half. Thinly slice one half; medium dice the other.

Cook the bacon:
2 Cook the bacon:

Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the bacon and cook 4 to 5 minutes per side, or until crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving any rendered fat in the pan. Set the cooked bacon aside as you continue cooking.

Make the vinaigrette:
3 Make the vinaigrette:

While the bacon cooks, add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.

Toast the bread:
4 Toast the bread:

Pour half the reserved bacon fat into a small bowl and set aside. Heat the remaining bacon fat in the pan on medium until hot. Add 2 of the sourdough slices and cook 1 to 2 minutes per side, or until browned and toasted. Transfer the toasted bread to a clean, dry work surface. Add the reserved bacon fat to the pan and repeat with the remaining bread slices.

Make the sandwiches:
5 Make the sandwiches:

Spread a thin layer of mayonnaise onto one side of each toasted bread slice. Top 2 of the bread slices with the sliced tomato. Season the tomatoes with salt and pepper. Top with the cooked bacon and lettuce (you may have extra lettuce). Complete the sandwiches with the remaining slices of bread. Insert 2 toothpicks into each sandwich; cut each sandwich in half.

Dress the salad & plate your dish:
6 Dress the salad & plate your dish:

In a medium bowl, combine the diced tomato, avocado and cucumber and season with salt and pepper. Add enough vinaigrette to coat the salad and gently toss to mix (you may have extra vinaigrette). To plate your dish, divide the sandwiches and salad between 2 plates. Enjoy!

Tips from Home Chefs

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel, pit and medium dice the avocado; place in a bowl and top with half the red wine vinegar to prevent browning. Cut off and discard the root of the lettuce; separate the leaves. Cut the cucumber in half lengthwise; remove and discard the seeds. Slice the cucumber into ½-inch pieces. Peel and mince the shallot; place in a bowl with the remaining red wine vinegar. Cut the tomato in half. Thinly slice one half; medium dice the other.

2 Cook the bacon:

Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the bacon and cook 4 to 5 minutes per side, or until crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving any rendered fat in the pan. Set the cooked bacon aside as you continue cooking.

Cook the bacon:
Make the vinaigrette:
3 Make the vinaigrette:

While the bacon cooks, add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.

4 Toast the bread:

Pour half the reserved bacon fat into a small bowl and set aside. Heat the remaining bacon fat in the pan on medium until hot. Add 2 of the sourdough slices and cook 1 to 2 minutes per side, or until browned and toasted. Transfer the toasted bread to a clean, dry work surface. Add the reserved bacon fat to the pan and repeat with the remaining bread slices.

Toast the bread:
Make the sandwiches:
5 Make the sandwiches:

Spread a thin layer of mayonnaise onto one side of each toasted bread slice. Top 2 of the bread slices with the sliced tomato. Season the tomatoes with salt and pepper. Top with the cooked bacon and lettuce (you may have extra lettuce). Complete the sandwiches with the remaining slices of bread. Insert 2 toothpicks into each sandwich; cut each sandwich in half.

6 Dress the salad & plate your dish:

In a medium bowl, combine the diced tomato, avocado and cucumber and season with salt and pepper. Add enough vinaigrette to coat the salad and gently toss to mix (you may have extra vinaigrette). To plate your dish, divide the sandwiches and salad between 2 plates. Enjoy!

Dress the salad & plate your dish: