Topping a BLT sandwich with avocado is nothing new – not even all that “fancy”. What makes these sandwiches absolutely glorious is the Basil Mayonnaise. You will end up with far more mayonnaise than you can use for the BLTs. However; this spread will keep for several days in the refrigerator without loosing its beautiful color and it is awesome on smoked turkey sandwiches. Yum!!!
The original recipe can be found at http://www.thekitchn.com/recipe-california-blt-with-avocado-and-basil-mayonnaise-173957 (Yeah, I made a few changes – but it’s fairly close to the original). Even the “original” recipe is an adaptation from another recipe – as part of that lovely evolution in cooking.
California BLT Avocado Sandwich
12 Thick slices of smoked bacon
8 slices good-quality bread (I prefer sliced Italian)
2 tomato, large – heirloom if you can get them
1 ripe avocado
Green Leaf Lettuce
Basil Mayonnaise (recipe follows)
In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels. Toast the bread. (For BLTs I like to put two slices of bread into each toaster slot – it will toast nicely on the outside, while the inside slice stays soft).
While the bread is toasting; slice the tomatoes and avocado.
Spread one piece of bread with the basil mayonnaise. Top with the lettuce, tomato, bacon and as many avocado slices as you are happy to eat.
Spread basil mayonnaise on the other slice of bread, top sandwich and cut in half if desired.
1/2 cup packed basil leaves
4 tablespoons olive oil
1 teaspoon lemon juice
2 medium garlic clove, chopped
Zest of one lemon
1 cup mayonnaise
For the Basil Mayonnaise: In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (For smooth mayonnaise, use the young tender leaves; for chunkier mayonnaise, add the larger leaves as they won’t process down completely).
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined.
Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.
UPDATE: Try these served on grilled sourdough bread. The crisp, buttery sourdough brings yet another dimension to the sandwich and the bread is the perfect size for long strips of bacon!