The Most EPIC BLT Sandwich Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

avocado

🥗Healthier: smashed peas

💰Cheaper: cucumber

Smashed peas offer creaminess with fewer calories, while cucumber adds freshness.

Make base mayonnaise by blending 1 whole egg, 15 milliliters white vinegar, 10 grams Dijon mustard, and 180 milliliters neutral flavored oil with an immersion blender until thick emulsion forms.

Add 15 grams fresh dill, 10 grams flat leaf parsley, and a pinch of salt to the mayonnaise and blend until combined.

Transfer the herby mayonnaise to a clean jar and store in the fridge for up to four days.

Prepare the avocado by cutting it open, removing the seed, and scooping out the flesh into a bowl. Mash it with a pinch of sea salt flakes.

Wash and separate baby cos lettuce from the core, leaving it aside.

Slice Gourmet Tomatoes thinly, about three to four slices per sandwich.

Bake middle bacon on a baking tray lined with parchment paper in a preheated oven at 200 degrees Celsius for 13 to 14 minutes.

Slice Turkish bread into four even pieces and cut each piece in half.

Toast the bread in a pan with butter or olive oil side down for about two and a half to three minutes on each side until crusty.

In another pan, heat 10 milliliters of olive oil over medium heat, crack in eggs, and spritz with water to steam. Cook for about two and a half to three minutes until done to liking.

Assemble the sandwich by spreading herby mayonnaise on both sides of the bread, adding mashed avocado, lettuce, tomato slices, sea salt flakes, cracked black pepper, bacon, and egg on top.

Place the top piece of bread on and gently press down to pop the egg yolk.

Slice the sandwich open at an angle and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens