Recipe Detail

California BLTs

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Number of Servings:


  1. 12 slices - of bacon, halved crosswise
  2. 1/2 cups - mayonnaise
  3. 1 tablespoons - finely chopped tarragon
  4. 1 tablespoons - fresh lemon juice
  5. 8 slices - multigrain sandwich bread, toasted
  6. 1 - Hass avocado - peeled, pitted and sliced
  7. 2 - Persian cucumbers, thinly sliced on the diagonal
  8. 1 - medium tomato, thinly sliced
  9. 4 - small Bibb lettuce leaves
  10. 1/2 cups - mixed sprouts, such as radish, sunflower and alfalfa
  11. - salt and pepper


Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.

For each bacon lattice, weave together 6 strips of bacon, 3 in each direction, on the prepared baking sheet.

Set an ovenproof rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, until bacon is browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain.

Meanwhile, in a small bowl, whisk together the mayonnaise with the tarragon and lemon juice. Season with salt and pepper.

Spread some of the tarragon mayonnaise on each slice of toast. Arrange the sliced avocado, cucumbers and tomato on 4 slices of the toast and sprinkle with salt and pepper. Top with the bacon lattices, Bibb leaves and sprouts. Close the sandwiches and serve.




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