I am a firm believer that BLT's are usually best in the summer when the lettuce and tomatoes are fresh and abundant. However. On Monday Kip and I went out to lunch at a sandwich shop where the first thing listed was a BLT on sourdough with avocado mayonnaise. It sounded awesome, but I didn't order it. I got another sandwich that also sounded amazing, but just wasn't. And so, ever since then I've been unable to shake the urge for that BLT. And then avocados were on sale for $.78. What can I say? I know when a thing is simply meant to be.
I had fresh lettuce, but could not bring myself to pay $2.48/lb for the mostly green tomatoes at Walmart. I figured I would improvise something and I did. I had some home-canned tomatoes (I know some of you just checked out; stay with me), but I knew just flopping them on the sandwich wouldn't do it any kind of justice. So after the bacon had cooked I tossed the tomatoes into the bacon grease and let them warm up and some of the juices evaporate off. It worked. It's not fresh summer tomatoes, but it was still very very good. A winter BLT. Come and dine with me.
BLT on Sourdough with Avocado Mayonnaise
Prep time: 3 minutes
Cook Time: 7 minutes
(avocado: .78, mayo: .10, lettuce: .10, tomatoes: .10, bacon: .1.25, bread: .10)
10-12 strips bacon
4 large lettuce leaves
1 large fresh tomato or about 1/2 C quality canned tomatoes
1/4 C mayonnaise
8 slices sour dough bread, toasted (French or white or whatever firm and yummy kind of bread will also work)
When bacon is done, toss tomatoes into grease if using canned tomatoes. Give them a minute and let them sizzle and some of the juices evaporate off, but don't burn them. I took the pan off the heat because it was so hot. Turn them over to warm the rest and remove from heat.
Assemble sandwich: Avocado mayo, bacon, tomatoes, lettuce.
Eat, my friends, eat.