California BLTs (Serves 4)
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
12 thick-cut slices smoked bacon
8 slices good white bread, sliced ½-inch thick
½ cup good mayonnaise, such as Hellman’s
4 to 8 tender green lettuce leaves, washed and spun very dry
2 ripe Hass avocados
Juice of 1 lemon
2 large ripe tomatoes, thickly sliced
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Place 8 slices of bread on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly toasted. Place 4 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Place 3 slices of bacon on each sandwich. Peel the avocados and slice them ½-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the bacon. Add a layer of tomato slices and sprinkle liberally with salt and pepper.
Spread each of the remaining 4 pieces of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches.