Avocado BLTs

Avocado BLTs

2 large Hass avocados (about 1 lb.)

1 Tbs. fresh lemon juice; more as needed kosher salt

1 large tomato (about 3 lb.), cut into 8 slices

2 Tbs. olive oil

8 thick slices bacon (about 10 oz.)

1 large Vidalia onion, cut into

1-inch-thick rounds (about

8 rounds)

8 1-inch-thick slices bread (rustic white, whole wheat, or sourdough), toasted

8 Boston lettuce leaves

1. In a small bowl, mash one of the avocados with the lemon juice and 1 tsp. salt. Taste and season the avocado with more lemon juice and salt if needed. Slice the second avocado into thin slices. Fan the tomato slices on a large plate, drizzle with 1 Tbs. oil, and sprinkle with

1 tsp. salt.

2. in a large (12-inch), heavy-duty skillet (like cast-iron), cook the bacon with the remaining 1 Tbs. oil over medium heat, flipping occasionally, until it browns and renders much of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Add the onion rounds to the skillet, sprinkle lightly with salt, and cook until they start to brown, about 2 minutes. Flip and cook until the other sides brown but are still firm, about 2 more minutes. Remove from the heat.

3. For each sandwich, spread the mashed avocado on one bread slice. Top with 2 slices of tomato, 2 onion rounds, bacon, lettuce, and avocado slices. Add the remaining slice of bread and serve.

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