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Yields:
4
Total Time:
45 mins
F&W's Justin Chapple makes sure there's bacon in every bite of his BLT by weaving the strips into a lattice before baking them. He adds California style with avocado and lemon-herb mayo.
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Ingredients
- 12 slice bacon
- 1/2 cup mayonnaise
- 1 Tbsp. tarragon
- 1 Tbsp. fresh lemon juice
- salt
- Pepper
- 8 slice multigrain sandwich bread
- 1 Hass avocado
- 2 Persian cucumbers
- 1 medium tomato
- 4 small Bibb lettuce leaves
- 1/2 cup mixed sprouts
Directions
- Step 1Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil. For each lattice, weave 6 strips of bacon, 3 in each direction, on the prepared baking sheet.
- Step 2Set an ovenproof rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain.
- Step 3Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season with salt and pepper.
- Step 4Spread the tarragon mayonnaise on each slice of toast. Arrange the sliced avocado, cucumbers, and tomato on 4 slices of the toast and sprinkle with salt and pepper. Top with the bacon lattices, Bibb leaves, and sprouts. Close the sandwiches and serve.
Looking for more quick and easy recipes? Try our collections of 30-minute meals, easy recipes, and simple, slow cooker suppers.
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