This bacon lettuce tomato avocado sandwich, or BLTA, is a fun twist on the classic BLT! Layer smoky bacon, crisp lettuce, juicy tomatoes, and creamy avocado on toasted sourdough for a hearty, fresh, and simple meal.
My BLTA is naturally dairy-free and egg-free except for the mayo. Use homemade vegan mayo, hummus, or honey mustard to keep it allergy-friendly without sacrificing flavor. It comes together fast and is perfect for lunch, light dinner, or packing to go.
I started baking sourdough from scratch a couple of years ago, and it's my go-to for sandwiches like this. The slight tang pairs especially well with ripe summer tomatoes, and the sturdy crumb holds up to juicy fillings without getting soggy. Though you can totally use whatever type of bread you have on hand!
Want more quick lunch recipes? Try my dairy-free buffalo chicken wrap, falafel pita, or tofu banh mi next.
Why you'll love this recipe
This BLT with avocado is everything you want in a great sandwich, smoky, creamy, and crisp, with bold flavor and balanced texture, plus plenty of room to make it your own.
- Full of flavor: This BLT with avocado is savory and lightly smoky from the bacon, balanced by creamy avocado and juicy tomato. The toasted sourdough adds a subtle tang that ties everything together.
- Incredible texture: Crisp, crunchy, and creamy in every bite. Toasted bread and bacon provide crunch, lettuce keeps it crisp, while perfectly ripe avocado and tomato keep things soft and juicy.
- Customizable: Make this classic yet elevated sammie your own! Use your favorite mayonnaise, add more veggies, or make it vegan with tempeh bacon!
Ingredient notes
This quick and easy recipe comes together with just a few simple ingredients, see below for my recommendations and suggested substitutions.
- Bread: Sourdough adds structure and a subtle tang that balances the rich bacon and avocado. Toasting is key to prevent sogginess. Any sturdy sandwich bread works.
- Bacon: Classic pork bacon delivers the best smoky crunch. Cook it in a skillet, bake at 400F for 15-20 minutes, or microwave for 4-8 minutes until crisp.
- Lettuce: Crisp varieties like green leaf, romaine, or iceberg hold up best and add crunch without wilting. Spinach or arugula can be used for a slightly different flavor.
- Tomato: Use ripe, in-season tomatoes for the best flavor. Beefsteak, vine-ripened, or juicy heirloom tomatoes all work well. Slice them thick and lightly season with salt to bring out their natural sweetness and reduce excess moisture.
- Avocado: Choose ripe but firm avocados for clean slices. If very soft, mash lightly and spread onto the bread instead.
Suggested cookware
Caraway Stainless Steel Sauté PanThis 4.5-quart pan is perfect for large sautés and more. Its 12-inch size offers plenty of cooking space. Expert tips
I've tested this sammie several times in my kitchen so you can recreate it with ease in yours. Follow these tips for the best results:
- Layer avocado, then tomato, followed by lettuce and bacon for the best balance of texture and structure.
- For extra flavor and crunch, add sliced red onion, sprouts, or microgreens. A light drizzle of balsamic glaze adds a subtle sweet-tangy finish.
- This sandwich is best assembled just before eating, but ingredients can be prepped ahead and stored separately.
- If packing for lunch, keep tomato slices separate and add them right before eating for the freshest texture
This BLTA sandwich is perfect for quick weekday lunches, easy summer dinners, and packing for work or school. If you enjoy this egg-free BLTA sandwich, try my BLT pasta salad next!
BLTA Sandwich with Eggless Mayo
Equipment
Ingredients
- 2 slices sourdough bread
- 2 tablespoon egg-free mayo store-bought or see notes for recipe
- ½ avocado sliced
- 2 slices large tomato
- 2 leaves green leaf or butter lettuce washed and dried
- 3 slices bacon
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat and cook bacon for 4-6 minutes per side, until crisp. Transfer to a paper towel-lined plate. Alternatively, bake at 400F for 15 minutes or microwave about 1 minute per slice.
- As the bacon cooks, toast the sourdough slices in a toaster or skillet until golden brown and crisp. Spread mayo evenly over one or both slices of the toasted bread. Season the tomatoes lightly with salt and black pepper.
- To assemble, layer avocado, tomato, lettuce, and bacon slices on the sourdough. Place the second slice of bread on top, slice in half if desired, and serve immediately.
Notes
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 tablespoon maple syrup
- 2 teaspoons lemon juice or apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon dijon mustard
- 1 cup vegetable oil or other neutral oil
Nutrition
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