BLTA Sandwich with Eggless Mayo

Stacked BLTA halves showing bacon, lettuce, tomato, and avocado

BLTA Sandwich with Eggless Mayo

This bacon lettuce tomato avocado sandwich, or BLTA, is a fun twist on the classic BLT! It’s fresh, hearty, and flavorful. Great for avocado lovers!

Course Main Course

Prep Time 10

Cook Time 10

Total Time 20

Servings sandwich

Calories 978kcal

Author Jenna Urben

Equipment

Stainless steel sauté pan

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

Homemade Mayo without Eggs

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

To make homemade mayonnaise without egg, add all of the ingredients but the oil to a tall cup. Using an immersion blender, give the mixture a few quick pulses to combine everything. While blending, slowly pour the oil in, about a ¼ cup at a time. The emulsification process takes time, so be patient, it will come together. This recipe makes about 1 cup, store in an airtight container in the fridge for up to 2 weeks.

Nutrition