There’s a whole story to why this BLATS sandwich is here, but put simply, I was served this in 2016 in Los Angeles and it was so memorable that when I returned 6 months later I had to get another one of these sandwiches, however, the cafe had to shut due to a local development. The sad stuff of life in this world.
Anyway, the image posted on social media meant this sandwich became a solid fixture in my kitchen because BLATS is such an easy dish to create at home, including introducing my then boyfriend to this version of the classic sandwich. One day a little while later he created a picnic with this sandwich as the star dish during a sunset proposal.
Why you'll love these
Classic with a twist
The classic BLAT gets a twist with the addition of sprouts which add extra crunch and fresh flavors.
Perfect sandwich
As a sandwich lover, this is a memorable one with lots of fresh flavors and crunch and the bacon adds the perfect saltiness to balance everything out.
Ingredients and substitutions for BLATS Sandwich
- Bacon: Back bacon has less fat and is meatier than most other strips of bacon.
- Lettuce: Gem or iceberg lettuce works best here with the large leaves wrapping itself around the other sandwich parts.
- Tomatoes: A vine tomato was used here thanks to the fuller flavor and less watery than beefsteak tomatoes.
- Avocado: Hass avocado was used here due to how easy it is peel the thicker skin from the flesh. Once you remove the skin and pip, simply lay the avocado halves cut side down and slice. Fanning across your bread.
- Sprouts: The twist on BLATS and the core of why these sandwiches are called BLATS is with these sprouts. They add a complimentary flavor that makes these sandwiches with the freshness and crunch balancing out the richness of the avocado.
- Bread: Nice slices of wholegrain or sourdough work great here because this fantastic sandwich would not be complete without the best foundation.
- Mayonnaise: Kewpie mayo is the best in the game and so this is used here…you don’t want to be sparse. However, any mayo you have on hand would work beautifully here.
Equipment needed to make
Oven tray: To bake the bacon strips.
Chopping board: For cutting those fresh ingredients.
Butter knife: For smearing the butter and mayo on your bread.
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How to make:
Preheat your oven to 220/430 and lay your bacon strips on a baking tray.
Place into the oven and bake for 6 minutes or until golden.
Remove and flip the strips and bake for a further 6 minutes and golden on the edges.
Place the strips onto paper towels to remove the grease.
Butter the base of your bread slices and lay your lettuce down, place the sliced tomato on top.
Add the alfalfa sprouts, sliced avocado and bacon on your sandwich.
Spread the mayonnaise on the other half of the bread and place on top of the bacon.
Halve and serve.
Dig in!
BLATS Sandwich
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Servs 2
- Category: Lunch
Description
Bacon lettuce tomato avocado and sprouts are perfect for a filling and savory sandwich that is full of fresh flavors.
Ingredients
4 sourdough or wholegrain bread slices
9 grams / 2 teaspoons butter, room temperature
200 grams / 6 strips back bacon
4 leaves lettuce, washed and rinsed
1 medium tomato, sliced
1 avocado, peeled, pitted and sliced
Handful of alfalfa sprouts
2 tablespoons mayonnaise
Instructions
- Preheat your oven to 220/430 and lay your bacon strips on a baking tray.
- Place into the oven and bake for 6 minutes or until golden.
- Remove and flip the strips and bake for a further 6 minutes and golden on the edges.
- Place the strips onto paper towels to remove the grease.
- Butter the base of your bread and lay your lettuce down, place the sliced tomato on top.
- Add the alfalfa sprouts, sliced avocado and bacon on your sandwich.
- Spread the mayonnaise on the other half of the ciabatta and place on top of the bacon.
- Halve and serve.
- Dig in and enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 calories per serve
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