BLATO Sandwich

Not that I have anything against a plain old diner classic – but I have taken the diner BLT to the next level with this magnificent sandwich. This BLATO sandwich takes the bacon lettuce tomato up a notch by adding in some avocado and caramelized onions. And you can thank me later!

I used multigrain bread for these sandwiches because you need and want the nuttiness that comes from a truly multigrain bread. When I say multigrain, I mean you want to see the seeds and grains in the bread. And do not… I repeat, DO NOT.. skip the toasting step. Even if toasted bread gets cold, it still holds up to the moist ingredients like mayo, tomatoes, and caramelized onion.

One of the biggest components of a sandwich like this is the Bacon! And you want it cooked to perfection. Which means you need a perfect frying pan. I talk a lot about my favorite 12-inch saute pan from Ninja Kitchen… but I also love my Ninja Kitchen frying pans. One of the most important features of a good frying pan is how evenly it heats things. You want your bacon to cook up evenly every time, especially when it’s the star of the show.

While these sandwiches would make a fantastic lunch, you can absolutely serve them up for dinner. These would be so good on a hot summer day when you only want the stove on for a moment. I serve these up with some hefty kettle chips – preferably salt and pepper.

Now Let’s Get Cookin’!

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BLATO Sandwich

Take the diner classic BLT to the next level with creamy avocado and caramelized onions

Course Dinner, Lunch, Sandwich

Cuisine American

Keyword avocado, bacon, BLATO, BLT, caramelized onions, sandwich, sandwiches, tomato

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 12 slices Multigrain bread
• 12 slices Thick Cut Bacon cut in half
• 2 Large Tomatoes sliced
• 6 leaves Red Leaf Lettuce
• 2 Medium Avocados sliced
• 2 Medium Yellow Onions thinly sliced
• ¼ cup Worcestershire Sauce
• ½ cup Mayonnaise
• 2 tsp Garlic Powder

Instructions

• Add bacon to frying pan over medium high heat. Cook until crispy and remove to paper towel covered plate (try to keep as flat as you can). Reserve all of the grease in the pan.
• Reduce heat to medium and add onions and Worcestershire sauce. Saute until onion are softened, approximately 10 minutes.
• Combine mayo and garlic powder.
• Toast each slice of bread.
• To build the sandwich, smear one side of toast with garlic mayo, then layer up with four slices of bacon, one leaf of lettuce, 3-4 slices of avocado, two slices of tomato and a portion of onions. Smear garlic mayo on another slice of toast and place on top. Press down slightly and secure with long toothpicks.