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The Ultimate BLT Recipe

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By Dick And James Strawbridge | Aug 10, 2018

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Serve up a tasty BLT for breakfast, lunch or dinner!
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“Curing and Smoking Made at Home” is filled with tips and tricks for curing and smoking your own homemade meats.
  • 2 servings



  • 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


  • Cut your ciabatta rolls in half lengthways and toast them on both sides until golden.
  • 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.
  • 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.
  • 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.
  • Slice the tomatoes into large circular disks and then plate up your BLT.
  • Start by layering salad leaves on top of the warm garlic mayonnaise and placing tomato slices on top.
  • Next add the bacon and a generous dollop of guacamole.More from Curing and Smoking Made at Home:Pastrami on Rye Recipe
  • How to Make Pastrami
  • Introduction to Cold Smoking
    Reprinted with Permission from Curing and Smoking Made at Home and Published by Firefly Books.
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