So… how offended will you be if I tell you how to make a sandwich?
I’m not assuming you don’t know how to build a sandwich. You do. But every so often we all forget how to make a truly killer sandwich. By “we” I mean the collective of internet friends who overthink food and sometimes forget the basics.
There are countless delicious dishes out there, and I often get distracted chasing complicated recipes when my favorite simple combinations are exactly what I want. Those classics are favorites for a reason — they’re ridiculously good without needing to be fussy. But no, I’ll get fancy and overcomplicate things in the name of flavor.
So I’m sharing this sandwich even though I almost didn’t. I started snapping pictures of my lunch on Monday and it escalated quickly. This isn’t just any BLT, and it’s not simply a BLAT either. It’s got avocado, a fried egg and spicy mayo. Lots of lovely things layered together.
My key to a standout sandwich: season every layer. Seriously—season each component (except the bacon, in this case). A light sprinkle of salt and a grind of pepper on the tomato and avocado makes a huge difference. Use your hands to season so you can feel and control how much you’re adding.
I baked the bacon here, so it looks flat. I’m not the biggest fan of baking bacon; give me a skillet with sizzling grease any day for crinkly, ridged, melt-in-your-mouth bacon. Baking is less messy, but it flattens the strips and takes forever. Fried bacon gets that perfect texture and flavor that completes the sandwich.
I’m picky about lettuce too. I’d happily skip it, but then the sandwich wouldn’t be a BLT. Instead of a giant leaf that flies out the second you bite, I use loose baby romaine leaves so every bite has a manageable lettuce piece that stays put. It saves the frustration of fishing a runaway leaf out of your lap.
Also: choose a hearty, seedy, crusty bread. The crust should be pleasantly crunchy, and the interior soft enough to hold the fillings without collapsing.
I’ve shown you a lot of pictures and talked your ear off about one sandwich, so now tell me: can you give me more sandwich ideas? I’m in a sandwich mood. One small note — I’m not the biggest fan of deli meat, so I prefer sandwiches that are a little higher-maintenance with fresh ingredients like this one.
Avocado BLT’s with Spicy Mayo and Fried Eggs
Ingredients
- 6 slices thick-cut bacon, fried
- 4 slices whole grain bread, toasted
- 1/4 cup mayonnaise
- 1/2 teaspoon sriracha or your favorite hot sauce
- 2 bunches of baby romaine lettuce
- 1 tomato, sliced and seasoned with salt and pepper
- 1/2 avocado, sliced and seasoned with salt and pepper
- 2 eggs, cooked as desired
Instructions
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In a small bowl, stir the mayonnaise and sriracha together until smooth.
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Assemble: spread the spicy mayo on the toasted bread. Layer with baby romaine, seasoned tomato slices, bacon, seasoned avocado slices and cooked eggs. Make sure to season each layer (except the bacon) as you build the sandwich.
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Yes — that’s how to make a sandwich. A very good one.
Did you make this recipe?
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Oh heck — I’ll love you anyway.