The All Day BLT

One sandwich we really enjoy is the bacon lettuce and tomato, or BLT, a real classic- it’s not too filling and has lots of flavor. Over time our recipe has updated to include homemade chipotle mayonnaise, for some more kick, but I wanted it to have more “staying power” so this version is updated with a few more of my morning food favorites like homemade beet pickled eggs and avocado.

Ingredients:

4 pieces thick cut bacon cut in half for 8 pieces
1 avocado seeded, peeled, and sliced longways
2 beet pickled eggs with pickled beets and onions
1 large tomato sliced and cored (if necessary)
3 leaves Romaine lettuce cored
1 lime halved
4 slices 12 grain bread (or similar)
2 tbsp homemade mayonnaise
2 tsp crushed chipotle with adobo sauce
2 tbsp butter

Cook the bacon until it’s just crispy and remove from the pan and drain.
While the bacon is cooking melt the butter on a griddle and drop on the bread slices- turning a couple of times until both sides are nicely browned turn off the heat. Mix the chipotle and mayonnaise together in a small bowl and set aside. Squeeze the limes juice over the avocado slices, then salt and pepper to taste.
Place two slices of bread on the plates, then lay on the avocado slices and “smush” down with a fork, followed by the jalapeno slices. Next cover with the Romaine leaves torn or cut to fit, lay on the tomatoes as level as possible, then add the bacon across the top.
Cover the upper bread slices on the inside with chipotle mayonnaise and place it on top, pressing down to keep everything together, cut in half and plate, garnish with pickled eggs, beets, and onions.
Our beet pickled egg recipe and mayonnaise recipe are both in the “Basics” section.