Non - Vegetarian Meals

Bacon, Lettuce, Avocado, and Tomato Sandwiches (BLATs)

School has begun, we have a new puppy, and baby Iona is now toddler Iona. As a result, we have eaten loads of take-out lately, which has been delicious and fun, if unsustainable. We looked at our budget last night and realized that the fun definitely comes with a price tag. It’s time to revisit some tasty home-made meals that I can put together in very little time, amidst varying degrees of chaos in the house. I am pleased to report a delicious success with Bacon, Lettuce, Avocado, and Tomato sandwiches, or BLATs.

Our tomato plants yield a handful of fruit each day, and if I can keep Iona from picking the green ones, we always have a few vine-ripe tomatoes to enjoy. Combined with black forest bacon, butter lettuce, ripe avocado, and toasted sourdough, summer tomatoes make the ultimate, perfect comfort sandwich. In winter I’ll settle for a hot-house tomato, but there’s little comparison. The quality of the bacon makes a difference, too; make sure you use a thick-cut, and cook it until it’s crumbly. The avocado adds a nice richness to the bright fruit and salty bacon. Lastly, lightly toasted sourdough holds it all together. Any slightly sour, chewy country-style loaf will do.

Lately, I manage to get started on supper prep once Iona is in bed and Julian is home from work. Tonight that meant about 7:00pm. Gracious Iona had already picked today’s crop of tomatoes, only squishing two or three between her 16-month old fingers (she proceeded to eat those). While the bacon cooked in the oven (by far the superior method, not only because its easy), I puttered around washing and slicing produce, drinking cold cider and chatting with Perrin and Julian about nothing in particular. By the time we sat down, the frenetic pace of the day was forgotten, the kitchen was minimally trashed, and everything fell silent while we enjoyed the heck out of our dinner.

Bacon, Lettuce, Avocado, and Tomato Sandwiches

Print Recipe
Serves: 2 Cooking Time: 30 min


  • 2 medium garden tomatoes, sliced and lightly salted
  • 1 small avocado, sliced and drizzled with lemon
  • 4 thick-cut slices of bacon, cooked til crumbly
  • 2 large leaves butter lettuce, washed and torn
  • mayonnaise (optional)
  • 4 slices sourdough bread, buttered and lightly toasted



Place the bacon on a sheet pan and bake at 350°F/176°C for about 25 minutes, or until dark and crumbly at the edges.


Slice the tomatoes, lightly sprinkle with salt, and let them rest while the bacon cooks.


Prepare the avocado and lettuce.


When the bacon is done, briefly toast the sourdough as the bacon cools.


Assemble the sandwiches placing tomatoes first, then bacon, then avocado, then lettuce.


Spread a thin layer of good-quality mayonnaise on the top piece of bread, if you wish.


Enjoy immediately with a cold, refreshing beverage.


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