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The quintessential summer sandwich with a twist ~ bacon, lettuce and tomato with avocado and pesto mayonnaise.
Course Main Course
Cuisine American
Keyword BLT, BLT with avocado, BLTA
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 sandwich
Calories 480kcal
Author Kelly | the hungry bluebird


  • Thick-cut bacon
  • Green lettuce, washed and crisped in the refrigerator
  • Tomatoes, preferably heirlooms or other seasonal tomatoes, thickly sliced
  • Kosher salt and fresh cracked pepper
  • Avocado, halved, pitted and sliced
  • 2 heaping tablespoons good quality mayo (I like Hellmann's)
  • 1 tablespoon basil pesto, jarred is just fine
  • Bakery white bread, sliced


  • Fry bacon until crisp, drain on paper towels.  Toast white bread slices.  In small bowl, combine mayo and pesto until well mixed.  Adjust and make more if needed.
  • Have all ingredients ready to go, mise en place, and make sandwiches.  Spread piece of toast with pesto mayo, top with lettuce, 2 to 3 slices of bacon, tomato slices ~ sprinkle with salt and pepper, and then some avocado.  Spread second piece of toast with some more pesto mayo and place on top.  Smash down slightly and cut in half.  Enjoy!


Make as many as you like, 2 to 3 pieces of bacon a sandwich is what I figure is needed.


Calories: 480kcal | Carbohydrates: 32g | Protein: 8g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 584mg | Potassium: 328mg | Fiber: 6g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 2mg