The Ultimate BLT Recipe

Spice up a classic BLT with guacamole and after layering ingredients enjoy these delicious open-faced sandwiches.



From Curing and Smoking Made at Home
August 2018

  • blt
    Serve up a tasty BLT for breakfast, lunch or dinner!
    Photo by Nick Pope
  • smoking-meat
    “Curing and Smoking Made at Home” is filled with tips and tricks for curing and smoking your own homemade meats.
    Courtesy of Firefly Books
  • blt
  • smoking-meat

Yield: 2 servings

In Curing and Smoking Made at Home (Firefly Books, 2012) by Dick and James Strawbridge, readers will learn new ways to smoke their own meat at home. There are a variety of meats and ways to process each variety. Find this excerpt in chapter 7, “Cold-Smoking.”

A classic bacon sandwich for breakfast is difficult to beat. It’s also true that the better the bacon, the better the sandwich. We both love home-smoked bacon, and this BLT is the perfect way to enjoy it.

Ingredients:

  • 2 small ciabatta rolls (but any bread will do)
  • A little olive oil
  • 6 slices smoked bacon (Cold-Smoked Bacon)
  • 2 garlic cloves
  • 60 ml (1/4 cup) mayonnaise
  • 2 large ripe tomatoes
  • 2 handfuls mixed salad leaves

For the Guacamole

  • 1 ripe avocado
  • 15 ml (1 tablespoon) chopped fresh cilantro
  • Juice of 1/2 lime
  • 1/2 mild red chili
  • 1/2 red onion, diced
  • Salt and freshly ground black pepper

Instructions:

  1. Cut your ciabatta rolls in half lengthways and toast them on both sides until golden.
  2. While the rolls are toasting, heat a drop of oil in a pan. Add the bacon and fry until cooked to your preference. Remove the bacon from the pan and keep it warm.
  3. Next, make the guacamole by spooning out the avocado flesh and chopping it roughly with the cilantro, lime juice, chili and red onion. Season with salt and pepper.
  4. Finely chop the garlic and mix it with the mayonnaise in a small bowl. Spread the mayonnaise mixture over the bread and put under the grill for a couple of minutes.
  5. Slice the tomatoes into large circular disks and then plate up your BLT.
  6. Start by layering salad leaves on top of the warm garlic mayonnaise and placing tomato slices on top.
  7. Next add the bacon and a generous dollop of guacamole.

More from Curing and Smoking Made at Home:


Reprinted with Permission from Curing and Smoking Made at Home and Published by Firefly Books.


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