This is the ultimate Avocado BLT Sandwich! While it’s similar to a classic one, I added a few added ingredients to take it to the next level. SO GOOD!
It’s made with spicy maple candied bacon, quick-marinated heirloom tomatoes, creamy avocado, and a garlic herb aioli…on perfectly toasted sourdough.
That’s how to take it from simply good to truly extraordinary!
Every now and then, I find myself craving a classic BLT. But sometimes, I want to elevate it with a little something extra. Today was one of those days, so I made an upgraded version of the popular avocado BLT sandwich!
I mean, I really love making my sandwiches and wraps extra fancy, such as these Greek Meatball Pita Wraps and Turkey Mozzarella Focaccia Sandwich. This avocado BLT is no exception!
Let’s start with the base: sourdough bread. It’s a step up from your usual sandwich bread. It has a slightly tangy flavor and holds up well against all the ingredients. Nobody wants a soggy sandwich.
Then, there’s the bacon, but not just any bacon! It’s a spicy maple candied bacon. The combination of sweetness, spice, and crispiness brings a new level of flavor.
Next, the quick-marinated tomatoes. I’m using heirloom tomatoes seasoned with a touch of olive oil, Italian seasoning, salt and pepper. This step brings out their natural sweetness and makes them even juicier. Finally, the garlic herb aioli! It ties everything together. It’s creamy and garlicky.
Looking for more quick sandwiches? Make sandwiches with my Avocado Tuna Salad, Chicken Salad with Grapes, and Spinach Egg Salad.
Why we love this fancied up Avocado BLT:
- An upgraded classic! The spicy maple candied bacon, quick-marinated tomatoes, and garlic herb aioli turn this traditional avocado BLT into something extraordinary.
- Customizable: Add extra toppings, like deli turkey or your favorite type of bread, so that it’s just how you like it.
- Make-ahead and meal prep friendly: While I like it warm and fresh, you can prep the components ahead and assemble it later for a quick lunch.
Jump to:
Ingredient Notes
My best tip for making the best avocado BLT sandwich is to make sure everything is fresh. Below are a few notes on the ingredients I used, including substitutions. The full list with quantities can be found in the recipe card down below.
- Thick-cut bacon slices: Thick-cut bacon is best for this recipe because it holds up well to the maple syrup, staying crispy even after it’s been candied.
- Maple syrup: Adds sweetness to the bacon, creating a delicious caramelized coating.
- Cayenne pepper: For the candied bacon. Adjust heat to taste, or omit if you don’t like spicy.
- Bread: I like to use sourdough or something with a sturdy texture that holds up well against the juicy tomatoes and creamy avocado.
- Butter to toast the bread on a griddle or skillet.
- Green lettuce: Rinsed and thoroughly patted dry. I like its slightly crisp texture, but use any type of lettuce you’d like.
- Ripe avocados: Pick ripe and creamy ones.
- Ripe heirloom tomatoes: I use heirloom tomatoes because they are juicer and sweeter, but regular ones work too. Plus the colors of heirloom tomatoes are stunning!
- Extra virgin olive oil: For the quick tomato marinade. Use good quality.
- Italian seasoning, salt, and pepper for the tomatoes
- For the garlic herb aioli: Mayonnaise, grated clove of garlic, fresh lemon juice, and fresh basil or parsley make the best spread for this sandwich.
Step-by-Step Tutorial
Making this amazing avocado BLT sandwich is so easy. Let’s make it!
Step 1 | Make the spicy maple candied bacon
Preheat oven to 400 degrees F. Fully line a large baking sheet with aluminum foil and then parchment paper on top. The aluminum foil will make clean-up easy because of the maple syrup, and then parchment paper ensures the glazed bacon doesn’t stick.
Arrange the thick-cut bacon slices on the baking sheet, making sure they don’t overlap. In a small bowl, mix the maple syrup and cayenne pepper. Brush over the bacon on both sides. Bake for about 20 minutes, until crispy and caramelized.
Step 2 | Marinate tomatoes
Slice the tomatoes and arrange on a single layer. Add a few generous drizzles of olive oil, and season with Italian seasoning, salt and pepper. Let them marinate for about 10 minutes while the bacon is cooking.
Step 3 | Make garlic herb aioli
In a small bowl, mix the mayonnaise, grated garlic, lemon juice, and chopped fresh herbs. Adjust to taste.
Step 4 | Assemble
Time to assemble! Start by toasting the bread slices on a griddle with melted butter. I prefer toasting over the stovetop rather than using an actual toaster because this way it turns out extra buttery and golden brown.
Spread a generous a layer of the aioli on one side of each slice of toasted bread. Next, arrange the lettuce.
Then add the seasoned tomatoes and candied bacon.
Finish with a good amount of sliced bacon and top with bread, with more aioli. Slice in half and serve!
Make Ahead
You can easily prepare some components of this avocado BLT sandwich in advance and assemble later, making this a great meal prep option. Here’s what I’d recommend:
- Bacon: Prepare the bacon up to 2 days ahead. After cooking and cooling, store it in an airtight container in the refrigerator.
- The aioli can be made up to 3 days in advance and refrigerated. This aioli is similar to the one I use for my Salmon Burgers.
- Marinated tomatoes: They taste best when freshly marinated, so don’t prepare them too far in advance. The night before is fine, or even a few hours ahead.
- Avocados should be sliced right before assembling.
Pairing and Serving Ideas
I love serving this classic with a side of fries. I usually just buy my favorite frozen fries and crisp them up in the air fryer.
You can also make my Oven Roasted Potato Wedges or Herb Roasted Potatoes.
A side salad would also be wonderful! Try my House Salad or Lemon Arugula Salad.
And if you’re a half soup, half sandwich kinda person, you have to make my creamy roasted tomato soup or summer minestrone soup.
Recipe FAQs
I’d recommend a sturdy type of bread that’s also soft in the center. Sourdough, Italian, or country white are great options.
Yes! Brown sugar is fine too.
Absolutely! If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
Tips for Success
- For easier clean-up, fully line a large baking sheet with aluminum foil and then parchment paper on top. The aluminum foil will make it less messy because maple syrup can stick to the pan, and then parchment paper ensures the glazed bacon doesn’t stick.
- Use thick-cut bacon. They hold up their shape and texture better for the maple glaze.
- Use ripe avocados: They should be soft enough to slice easily.
- The tomatoes need just 10 minutes to marinate. I usually do this while the bacon is in the oven.
- Toasting the bread: Use a skillet or griddle for a crispy, golden-brown crust. Regular toasters can dry out the bread.
- For prep-ahead instructions, see the recipe card down below.
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Avocado BLT Sandwich
Ingredients
- 8 slices bread - I use sourdough
- 2 tablespoons unsalted butter - for pan
- 4 leaves green lettuce - rinsed and patted dry
- 2 medium ripe avocados - sliced
For the seasoned tomatoes:
- 2 large heirloom tomatoes - or regular tomatoes
- Extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Spicy maple candied bacon:
- 12 slices thick-cut bacon
- ⅓ cup maple syrup
- ⅛ teaspoon cayenne pepper - or to taste
Garlic herb aioli:
- ⅓ cup mayonnaise
- 1 clove fresh garlic, grated
- ½ a lemon, juiced - or to taste
- 1 tablespoon chopped fresh basil - or Italian parsley
Instructions
- Make the candied bacon: Preheat oven to 400 degrees F. In a bowl, combine the maple syrup with cayenne pepper (adjust amount to taste). On a large sheet pan lined with parchment paper, arrange the bacon in a single layer. Brush with the maple and cayenne glaze on both sides. Bake for 20 minutes until golden brown and caramelized.
- Tomatoes: Slice the tomatoes and arrange them on a plate in a single layer. Drizzle generously with olive oil, and season with Italian seasoning, salt, and pepper. Set aside.
- Aioli: Meanwhile, in a bowl, combine all the aioli ingredients until evenly combined. Set aside.
- On a griddle or skillet, melt the butter over medium heat. Toast the bread on one side only until golden brown and slightly toasted.
- Assemble: Start with a slice of toasted bread, followed by some aioli, lettuce, marinated tomatoes, spicy maple bacon, avocado slices, and bread spread (one side spread with the aioli).
- Serve with a side salad or fries. Enjoy!
Notes
- To make cleanup easier, fully line a large baking sheet with aluminum foil, and then add a layer of parchment paper on top. The aluminum foil helps prevent sticky maple syrup from clinging to the pan, while the parchment paper ensures the glazed bacon doesn’t stick.
- Use thick-cut bacon. They hold up their shape and texture better for the maple glaze.
- Toasting the bread: Use a skillet or griddle for a crispy, golden-brown crust. Regular toasters can dry out the bread.
- Bacon: Turkey bacon is a great option too.
- Heirloom tomatoes: Regular ripe tomatoes.
- Add-ins: Deli turkey or ham, microgreens
Jack B says
OMG!!! This sandwich is a winner! When I first saw the recipe I thought: not for me since I am such a purest and fan of a plain-and-simple BLT, but this takes a BLT to new heights. Easy to make and loaded with flavor. Move over BLT, there is a new kid in town!
Tania says
Thank you so much, Jack!