BLT with Avocado and Pink Chili Mayo

BLT with Avocado and Pink Chili Mayo

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: 4 Servings

The addition of avocado and chili to a classic BLT sandwich adds creamy texture and a spicy kick of taste.


  • 12 slices applewood smoked bacon, thick cut
  • 1 sourdough boule, cut into 3/4-inch thick slices
  • Olive oil
  • 2 ripe avocadoes, halved and sliced
  • 4-6 butter head lettuce leaves
  • 1 ripe beefsteak tomato, 1/2-inch thick slices
  • Sea salt and freshly ground black pepper
  • 3/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 2 tablespoons Sriracha


  1. Preheat your oven to 400 degrees.
  2. Put the slices of bacon onto a roasting pan and place in the oven for 18 minutes until crispy. Remove and set aside on some paper towels to drain.
  3. Lightly brush the bread slices on one side with olive oil and then place onto a baking sheet. Put the bread under the broiler until lightly toasted.
  4. Put the mayonnaise, freshly squeezed lemon juice, Sriracha and sea salt in a small bowl and whisk together until thoroughly blended.
  5. Spread the mayo onto the sliced, toasted bread (oil side up), and then top with the lettuce, tomatoes, avocado and bacon. Add a few pinches of salt and pepper and then top with another slice of bread. Serve immediately.

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