A good ‘ol BLT Sandwich is one of my favorite things, ever. Add sun-dried tomato mayo, smashed avocado and fresh mozzarella… and WOWZA!
If you’re a frequent visitor of my little corner of the web… you’re well aware that I absolutely love creating fusion versions of classic recipes. Some are a little more out there than others, but all of them have one thing in common… they’re DELICIOUS! Fan of out-of-the-ordinary yumminess? Make sure to try my Roast Beef Sandwich-Sushi on Crispy Rice Cakes, these Genoa Salami + Cream Cheese Stuffed Wontons, and my Avocado Chicken Salad Pinwheels.
WHAT MAKES THIS BLT SANDWICH ITALIAN-ISH?
I grew up in California, so obviously I add avocados to almost every sandwich I assemble. Duh. It’s a no brainer! I also found a jar of sun-dried tomatoes in my pantry so I thought… why not? Wouldn’t that taste mind-blowing?? Spoiler alert… It was! I added fresh mozzarella and… oh goodness. That’s magical.
You’ll need the following ingredients for your Sun-Dried Tomato Mayo:
- Sun-Dried Tomatoes Packed in Oil
- Slivered Almonds (Unsalted)
- Garlic Cloves
- Crushed Red Pepper
- Italian Seasoning
- Kosher Salt
This is actually a fabulous condiment for all sandwiches… and when I say sandwiches I mean two slices of bread with fun frills in-between: burgers, hot dogs… heck, can we use this as a salad dressing? Yup! We taste tested it!
HOW TO COOK THE BACON:
I prefer baking bacon… say that three times fast 😉 It’s the least messiest and turns out pretty spot-on each and every time. I twist mine together to get those fun little curls, but you can just lay them flat if that’s what tickles your fancy. Line your baking sheet with foil or parchment paper and bake in the center of the oven at 400F. The bacon should be nice and crispy between 18 to 20 minutes.
BLT SANDWICH ASSEMBLY:
Trust me when I say… the order you layer the ingredients actually matters. Do you want your tomatoes to slip out the side and into your lap (or even cuter… your dog’s anticipating mouth?). You have to think textures here… what escapes, what’s solid, what’s sticky… how do you perfectly layer them together? Toasted bread, mayo spread, smashed avocado, lettuce, fresh mozzarella, bacon, tomatoes, more mayo spread and the top toasted bread. Voila… a perfectly piled high sammie!
Here are my tips and recommendations:
- Toast the bread. I do this in the skillet with a layer of mayo on one side. Yes, I said it. Mayo. It turns out crispy-golden when warmed over medium heat… and adds SO MUCH FLAVOR to the sandwich.
- While I love a sliced avocado, it doesn’t belong in a sandwich (sorry, not sorry). I’m a firm believer that avo needs to be smashed when served in sandwich form. That way, each and every bite has a little piece of green heaven that won’t fall out onto the plate.
- Have you ever been frustrated that you can’t cook all twelve slices of bacon on one baking sheet? Twist them up! You’ll be able to fit more on your sheet and… don’t they look cute?
OTHER RECIPES YOU MIGHT LIKE:
- 8 oz. Sun-Dried Tomatoes with oil
- ½ cup Slivered Almonds
- 2 Garlic Cloves
- 1 cup Mayonnaise
- 1 tsp. Crushed Red Pepper
- 1 tsp. Italian Seasoning
- Kosher Salt, to taste
- 12 Slices of Bacon
- 8 Slices of Bread, Toasted with Mayo
- 2 Large Ripe Tomatoes
- 8 Green Lettuce Leaves
- 2 Avocados, smashed
- Pulse all ingredients for the Sundried Tomato Mayo in a food processor until smooth and combined. Set in a bowl and refrigerate until you're ready to assemble the sandwiches.
- Preheat oven to 400F. Place bacon on a parchment-lined baking sheet in a single layer. Bake for 18 - 20 minutes, or until browned and crispy. Transfer to a stack of paper towels to cool.
- Slather one side of each slice of bread with a light smear of mayo. Toast, mayo-side-down, in a medium-high skillet until golden. Flip and toast the other side, if desired.
- Arrange 8 slices of bread, mayo-toasted side down on a cutting board. Smear the inner sides of all 8 slices with sun-dried tomato mayo. Then layer four slices with smashed avocado, lettuce, fresh mozzarella, cooked bacon, tomatoes, and then top each one with the other piece of toasted bread.
NOTES ON THIS RECIPE:
- When picking avocados, make sure they’re firm but have somewhat of a give when held. They should smash easily with a fork and have a vibrant green color.
- Feel free to use any type of bread you enjoy most. I prefer my B.L.A.T sandwiches on toasted white bread, but if you’re a rye (which is one of my favs as well), wheat or pumpernickel type of person… go for it!
- The Sun-Dried Tomato Mayo can be prepped a day or two in advance, if needed. Just make sure to stir it before adding to your sandwiches.
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