The classic BLT recipe is irresistible when you add creamy, fresh California Avocado. And it’s even better when it’s dairy-free with no mayonnaise needed! Our BLT with avocado sandwich recipe stays true to its roots and is made a little more special with some creamy goodness. This recipe is a good source of iron, vitamins A and C and other California Avocado nutrients you can learn more about on our avocado nutrition facts page.
California Avocado BLT Sandwich
Vitamin A 1804 (IU); Vitamin C 8.5 mg; Calcium 42 mg; Iron 4 mg; Vitamin D 6.7 (IU); Folate 134 mcg; Omega 3 Fatty Acid 0.4 g
% Daily Value*: Vitamin A 35%; Vitamin C 15%; Calcium 4%; Iron 25%
Ingredients2 ripe, Fresh California Avocados* 1 Tbsp. minced green onion, optional 8 slices whole wheat bread, toasted 4 sandwich-size green leaf lettuce leaves 8 slices cooked bacon, cut in half width-wise (tip: cut bacon before cooking) Thinly sliced fresh basil, optional 8 slices ripe tomato
- Slice half the avocado and set aside.
- Mash the remaining avocado. Stir in the green onion, if desired.
- Spread the mashed avocado over half of the toast slices and top each with one lettuce leaf, four half-slices of bacon and two tomato slices. Sprinkle with basil, if using.
- Top the tomato with the reserved avocado slices and the remaining toast slices. Cut each sandwich in half and serve.
Serving Suggestion: Serve with a fresh fruit or vegetable salad.
Beverage Pairings: Nice with ice-cold milk.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados