My Fearless Kitchen

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Home » B.L.A.T. Sandwich

B.L.A.T. Sandwich

By Marybeth Feutz 3 Comments

Make your childhood favorite BLT sandwich into this grown-up B.L.A.T. sandwich! It’s springy, it’s fun, and it’s yummy!

bacon, lettuce, tomato, and avocado sandwich on toasted white bread

{Referral links are used in this post.}

Spring is calving time for us. It’s a balance of schedules and weather. John and I have a handful of conferences for Indiana Farm Bureau and the Indiana Veterinary Medical Association in January, February, and March. So we want to try to have the calves born when we are going to be home so we can watch them closely.

And we have to watch the weather… if the calves are born too early, there’s a chance that it will be too cold and they could get frostbite. If the calves are born too late, there is a good chance that they will be too little and weak to make it through the spring rains and mud.

father and son taking care of a black Angus calf

We have two herds of cattle. The (smaller) herd at our house are our registered Angus ladies. These calves will be sold for breeding stock, or kept in our herd as replacement heifers. They are a little more valuable than a non-registered calf. When these calves are born, they come live inside the barn for a few days until we make sure they have gotten enough to eat and are getting along with their momma.

The larger herd of cattle lives in a pasture in a different part of our county. These calves are destined for beef, and while they are still valuable, they won’t sell for quite as much as our registered calves. These are a cross-bred beef breed, and they tend to be a little hardier than our registered calves. They almost always do great out in the pasture with their moms from day 1, so we don’t worry about them quite as much.

black Angus cow and calf grazing in a spring pasture in the rain

Once the calves in our barn are a few days old, we turn them back out in the pasture with the rest of the herd. After a few days, as long as mom is making enough milk and they are nursing well, they will do fine even in the snow, rain, or mud.

Well, enough about the calves, you really came here for the B.L.A.T. sandwich!

B.L.A.T. Sandwich

Everyone knows the classic BLT sandwich… but add avocado and you’ve got a B.L.A.T!

side view of a sandwich with cheese, bacon, lettuce, tomato, and avocado slices with more sandwich ingredients in the background

A B.L.T. sandwich is complete summertime comfort food, especially when you can pull tomatoes right off the vine in your garden! While grocery store tomatoes aren’t quite the same as home-grown tomatoes, they are still delicious in this sandwich. Adding avocado gives it such a spring-time feel. I also add a couple of thick slices of Provolone cheese to mine. I don’t use mayo, but John does. I’ll leave that up to you… to mayo or not to mayo, that is the question…

BLT sandwich with cheese and avocado sices on a wooden cutting board

I’m recently obsessed with this English Muffin Toasting Bread from Thomas’. My grocery store doesn’t always carry it, so I stock up when I can find it. The bakery department in my grocery store has a similar toasting bread, and that’s what I used for this sandwich.

Not sure how to handle an avocado? Check out this little gadget from OXO – you can remove the pit and the peel, and slice it all with one tool! And check out my quick and easy tips for taking the seed out of an avocado here.

When you’re building your sandwich, start with the cheese on the bottom. If you can, put the cheese on the bread right out of the toaster. The warmth of the toast will give the cheese a little bit of softness, and it is so good! Do yourself a favor and layer the rest of the sandwich in this order: cheese-lettuce-tomato-bacon-avocado. I tried putting the tomato and avocado together, and they just slid all over and made a giant mess. The bacon gives your sandwich a little more friction so your veggies stay put a bit better.

What are you waiting for? Go make bacon! Enjoy!

(Psst, do you like seeing pictures of the calves? Follow me on Instagram and watch for #MondayMorningMoo!)

3 Ways to Take the Fear Out of This Recipe

  • How to Cook Bacon in the Oven
  • How to Pit an Avocado
  • Spring Fruits & Vegetables in Season

3 More Recipes to Try

  • Turkey BLT Wraps
  • Chicken Bacon Melts
  • Honey-BBQ Chicken Salad

Printable Recipe Card for B.L.A.T. Sandwiches

B.L.A.T. Sandwiches

Marybeth Feutz
Add avocado to your childhood favorite BLT for the more grown-up B.L.A.T. sandwich!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Servings 1 sandwich

Ingredients
  

  • 2 slices bread lightly toasted
  • 3 slices bacon cooked crisp
  • 2 slices Provolone cheese
  • 1/2 to mato sliced
  • 1/4 avocado sliced
  • Lettuce leaves washed and dried
  • Optional mayonnaise

Instructions
 

  • if you're using mayonnaise, start by spreading both pieces of toast with mayo.
  • While the toast is still warm, layer two slices of Provolone on the bottom piece of bread.
  • Build the rest of your sandwich, layering lettuce, tomato, bacon, and avocado.
  • Top with second piece of toast.
Tried this recipe?Let us know how it was!

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Related

Filed Under: Main Dish Recipes, Quick and Easy, Recipes Tagged With: avocado, bacon, BLAT, BLT, food, recipe, sandwich, tomato

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Hi! I'm Marybeth, the blogger behind My Fearless Kitchen! Jump in, and let me share what I'm learning about food, farming, quick kitchen tips, and easy recipes to chase the fear out of YOUR kitchen! Read more.
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