Gluten-Free Avocado BLT
A classic BLT made even better with creamy avocado, oven-baked thick-cut bacon, ripe tomato and crisp romaine on toasted gluten-free multigrain bread.
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable Dicer
Ingredients
- 8 slices thick-cut bacon 8 to 10 slices
- 4 slices gluten-free multigrain sandwich bread
- 1/3 cup mayonnaise
- 1 large tomato sliced
- 1 ripe avocado sliced
- 4 leaves romaine lettuce
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Bake the bacon. Lay the bacon in a single layer on the sheet and bake for 15 to 18 minutes, until just crisp. Drain on a paper towel-lined plate.
- Toast the bread. Toast one side of each slice in a dry skillet over medium heat for 1 to 2 minutes, until golden.
- Spread the mayo on the untoasted side of each slice.
- Build the sandwiches. On two slices, layer the romaine, tomato, bacon and avocado. Top with the remaining bread, mayo side down.
- Slice and serve. Cut each sandwich in half or into triangles and serve right away.
Notes
Slice the avocado just before assembling so it stays bright green. Thicker bacon may need a few extra minutes in the oven.