BLT with avocado spread

(josh reynolds for the boston globe)
By Sheryl Julian
Globe Staff / January 28, 2009

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Serves 2

4 thick slices bacon
2 tablespoons mayonnaise
Squeeze of lemon juice, or to taste
Salt and black pepper, to taste
Pinch of crushed red pepper
1 small ripe avocado
4 thick slices old-fashioned white bread, toasted
1 tomato, thinly sliced
2 leaves romaine lettuce
1. In a large skillet, render the bacon over medium heat, turning several times, until it is golden brown. Transfer to paper towels.

2. In a shallow bowl, stir the mayonnaise, lemon juice, salt, black pepper, and red pepper. Halve the avocado, remove the pit, and scoop the flesh into the bowl of mayonnaise. With a fork, mash the mixture together until it is smooth.

3. Spread the 4 pieces of toast with some of the avocado mixture. To 2 slices, add bacon (halve them to fit the bread if necessary), sliced tomatoes, and lettuce. Cover with the other 2 slices, avocado spread down.