BLTs with a fresh twist: avocado and pesto mayonnaise. Summertime’s favorite sandwich, elevated.
Call it a BLAT: bacon, lettuce, avocado and tomato. This is the classic BLT upgraded by stirring basil pesto into good mayonnaise for a creamy, herb-forward spread. When tomatoes are at their peak in summer there is nothing quite like a sandwich that highlights them — thick ripe slices, a whisper of salt and pepper, and the crisp, smoky crunch of bacon. Add buttery avocado and a bright pesto mayo and you’ll have a sandwich you’ll want to make all season long.
I’m obsessed with summer tomatoes: heirlooms, beefsteaks, and any bright, fresh variety I can find at the farm stand. Their flavor is concentrated and sweet in this heat, and a properly ripe tomato can carry an entire sandwich. The key to a memorable BLAT is simple: use excellent bread, crisp lettuce, thick-cut bacon cooked until it’s just the right level of crunch, and tomatoes sliced thick enough to remain juicy without collapsing the sandwich. Then spread on a generous layer of pesto mayo and add ripe avocado slices for creaminess.
These sandwiches are easy to assemble and flexible: scale them up for guests, swap the bread for a hearty sourdough, or use turkey bacon if you prefer. They’re perfect for a quick weeknight meal, a picnic, or an indulgent lunch on a slow weekend afternoon. The pesto mayo adds an herbal, slightly tangy note that complements both the tomato and the avocado, tying the flavors together without overwhelming them.
How you build the sandwich matters: toast the bread for structure, spread the pesto mayo on both slices to keep the bread from getting soggy, and layer from lighter to heavier ingredients — lettuce first, then bacon, tomato (seasoned with a little kosher salt and freshly cracked pepper), and top with avocado. Give the sandwich a gentle press, slice in half, and serve immediately while the bacon is still warm.
BLATs
Ingredients
- Thick-cut bacon (2–3 slices per sandwich)
- Green lettuce, washed and chilled
- Tomatoes, preferably heirlooms or other ripe seasonal tomatoes, thickly sliced
- Kosher salt and freshly cracked black pepper
- Avocado, halved, pitted and sliced
- 2 heaping tablespoons good quality mayonnaise (Hellmann’s or similar)
- 1 tablespoon basil pesto (jarred or homemade)
- Bakery white bread or your preferred sandwich bread, sliced and toasted
Instructions
- Fry the bacon in a skillet over medium heat until it reaches your desired crispness. Drain on paper towels and keep warm.
- Toast the bread slices. In a small bowl, mix the mayonnaise and basil pesto until smooth. Taste and adjust the ratio if you prefer more or less pesto flavor.
- Assemble the sandwich: spread a generous layer of pesto mayo on one slice of toast, then add a layer of crisp lettuce. Place 2–3 slices of bacon on top of the lettuce.
- Add thick tomato slices, sprinkle lightly with kosher salt and freshly cracked pepper, then layer on avocado slices.
- Spread more pesto mayo on the second piece of toast and place it on top. Press gently, slice the sandwich in half, and serve immediately.
Recipe Notes
Make as many sandwiches as you like. Two to three slices of bacon per sandwich create the right balance of flavor and texture. For variations, try sourdough bread, add a thin slice of red onion for bite, or swap pesto for fresh basil leaves if you prefer a lighter herb note.
Nutrition (per sandwich)
Calories: 480 kcal; Carbohydrates: 32 g; Protein: 8 g; Fat: 36 g; Saturated Fat: 6 g; Sodium: 584 mg; Fiber: 6 g.
These sandwiches are a summer ritual in my kitchen — light enough for daytime eating, satisfying and full of flavor. If you try this BLAT, season the tomato thoughtfully and taste the pesto mayo before spreading to ensure the balance is right for you. Enjoy the bright, seasonal flavors and the simple pleasure of a well-made sandwich.
