My Harabeoji’s Avocado BLT

My harabeoji’s BLT—with its secret slices of avocado—creates the perfect alchemy of textures and flavors that will make your mouth water after each bite. The avocado is a smooth counterpart to the crunchy confetti of iceberg lettuce, a subtle base to the tang of a ripened tomato, and a soft, creamy landing after the salty tear of the bacon. BLTs truly thrive when their architecture supports each ingredient; the bread *must* be toasted to bookend the craggy contents. Layering is key: avocado first, then lettuce, tomato, and bacon, or simply, ALTB. Engineering it this way keeps the juicier and messier ingredients fused together at the core, buttressed by crispier, sturdier elements. It also creates a pretty ombré look as the green transitions from red to brown! My harabeoji’s tiny deli didn’t have a griddle counter, so he used the microwave to cook the bacon, which can be a convenient, less messy approach for quick lunchtime prep at home. Don’t fret if tomatoes are not in season—a sprinkle of salt will perk up the juiciness of an out-of-season tomato. The last step of the recipe is a tribute to my harabeoji and the nostalgia of deli sandwiches. I miss watching him swaddle his sandwiches tightly in white paper, so I finish my BLT assembly with a little pump/press of my palm to the finished sandwich to mimic that compression, almost like a celebratory high-five before you dig in. It also helps the ingredients meld together better to create the magical salty, smoky creaminess of my harabeoji’s BLT.

Unbalanced

% Daily Values based on a 2,000 calorie diet

↑Support creators by visiting their site 😊