THE Ultimate BLAT
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A summer BLAT sandwich with smoked thick-cut bacon, grilled avocado, and homemade mayonnaise on toasted sourdough. Perfect for using peak-season tomatoes.
Ingredients
- 14.8 ml freshly squeezed lemon juice
- 1 egg yolk
- 2 clove garlic minced
- 4.93 ml Dijon mustard
- 4.93 ml white wine vinegar
- 118 ml avocado oil or other neutral-flavored oil
- 118 ml extra-virgin olive oil
- 1.23 ml kosher salt
- 1.23 ml Sweet Rub or your favorite pork rub or cayenne pepper
- 8 thick-cut bacon
- 2 avocados sliced in half lengthwise and pit removed
- Sourdough bread loaf or your favorite bread loaf cut into 8 slices
- 1 head butter lettuce
- 2 large fresh heirloom or beefsteak tomatoes sliced thick
- Finishing salt
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 152 mg
- Iron: 2.31 mg
- Magnesium: 50.5 mg
- Phosphorus: 191 mg
- Potassium: 868 mg
- Zinc: 1.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml freshly squeezed lemon juice
- 1 egg yolk
- 4.93 ml Dijon mustard
- 4.93 ml white wine vinegar
- 118 ml avocado oil or other neutral-flavored oil
- 118 ml extra-virgin olive oil
- 1.23 ml kosher salt
- 1.23 ml Sweet Rub or your favorite pork rub or cayenne pepper
- 8 thick-cut bacon
- 1 head butter lettuce
- Finishing salt
Prepare
- Mince 2 clove garlic
- 2 avocados, sliced in half lengthwise and pit removed
- Sourdough bread loaf or your favorite bread loaf, cut into 8 slices
- 2 large fresh heirloom or beefsteak tomatoes, sliced thick
Let's Cook
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Step 1.
Prepare the grill for direct/indirect cooking with a target range of 375 to 400 degrees F.
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Step 2.
While the grill is coming to temperature, make the mayonnaise: In a medium bowl, add 1 tablespoon freshly squeezed lemon juice, 1 egg yolk, 2 cloves minced garlic, 1 teaspoon Dijon mustard, and 1 teaspoon white wine vinegar. Whisk quickly for at least 30 seconds to combine.
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Step 3.
Very slowly add a small amount of the oil (½ cup avocado oil and ½ cup extra-virgin olive oil combined) while continuing to whisk vigorously. Gradually add the rest of the oil in a very slow, thin stream, whisking constantly until the mayonnaise thickens and turns pale yellow, about 4 to 5 minutes total.
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Step 4.
Stir in ¼ teaspoon kosher salt and ¼ teaspoon Sweet Rub (or your favorite pork rub or cayenne pepper). Taste and adjust seasoning as desired. Set aside.
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Step 5.
On the indirect side of the grill, lay out 8 pieces of thick-cut bacon perpendicular to the grates so they don't fall through. Cover and cook for 12 to 14 minutes, or until crispy. If your grill space is small, rotate the bacon between direct and indirect sides as needed. Remove and set aside.
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Step 6.
While the bacon finishes, grill the avocados: Place 2 avocados (halved, pit removed) flesh side down over direct heat for no more than 3 minutes. Flip to the skin side and cook for another 3 minutes to soften. Remove, slice, and set aside.
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Step 7.
Place 8 slices of sourdough bread (or your favorite bread) over direct heat and cook for no more than 2 minutes per side, until lightly toasted.
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Step 8.
Construct each sandwich: Spread a layer of mayonnaise on one side of each bread slice. On the bottom slice, layer 2 pieces of butter lettuce, 2 thick slices of tomato, slices from half a grilled avocado, 2 pieces of bacon, and another spread of mayonnaise. Sprinkle finishing salt to taste, then top with the remaining bread slice.