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BLT Sandwich · Avocado and Lemon Mayo

Avocado BLT with Lemon Pepper Mayo

The classic BLT with creamy sliced avocado and a quick lemon-pepper mayo that brightens the whole sandwich. Sourdough toast holds it all together.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
8 min
Cook
20 min
Total
28 min
Serves
2 sandwiches
Level
Easy
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Ingredients

  • 8 slices bacon
  • Lemon pepper mayo
  • 3 tbsp mayonnaise
    Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • ½ tsp lemon zest
    Swaps for lemon zest

    Instead of citrus zest

    • Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
    • Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
    • Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.

    More for citrus zest

  • 1 tsp lemon juice
    Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • ¼ tsp black pepper
  • 4 slices sourdough bread
  • 1 medium avocado, ripe, sliced
  • 1 large tomatoes, sliced
  • 1 pinch kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • 4 romaine lettuce leaves, dried

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

  1. Lay the bacon on a parchment-lined sheet pan and put it in a cold oven. Set the oven to 400°F (200°C).
    400°F
  2. Bake until the bacon is browned and crisp.
    400°F⏱ Bake bacon: 18 min
  3. Drain the bacon on paper towels.
  4. Stir the mayonnaise, lemon zest, lemon juice and pepper together in a small bowl.
  5. Toast (how to toast) Toast Heat nuts, seeds, spices or bread crumbs in a dry pan or oven until fragrant and lightly browned. 1. Spread them in a dry skillet over medium-low heat, or on a sheet pan at 350°F.2. Shake the pan or stir often.3. Watch and smell: the moment they smell nutty, they are close.4. Tip them onto a plate right away; the hot pan keeps cooking them. Done when: They are fragrant and a shade darker. Small seeds take 1 to 3 minutes; nuts in the oven 5 to 10. How to toast nuts, seeds, spices and bread: mistakes to avoid
    the sourdough until golden.
  6. Sprinkle the tomato and avocado slices with a pinch of salt.
  7. Spread the lemon mayo on one side of every slice of toast.
  8. Build each sandwich: toast, lettuce, tomato, bacon, avocado, then the top slice of toast.
  9. Cut in half with a sharp knife and serve.

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Put the avocado on top, against the bread, so the slices don't slide out of the sandwich.
  • The lemon mayo keeps 4 days in the fridge and is great on any sandwich.

Storage

Best eaten right away.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: lemons (December to April), tomatoes (July to September).

Quick answers

What can I swap?
  • Instead of mayonnaise: Plain Greek yogurt, the same amount.
  • Instead of citrus zest: Another citrus zest, the same amount.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
1000
Protein
29 g
Carbohydrates
64 g
Fiber
10 g
Sugars
9 g
Fat
71 g
Saturated fat
19 g
Sodium
1,640 mg

Whole recipe, 2 servings: about 2,000 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 2 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Estimated cost

About $4.05 a serving

About $8.15 for the recipe as written (2 servings).

Estimate; prices vary by store and region. U.S. average prices for September 2026 from BLS Average Price Data and USDA ERS Purchase to Plate prices updated with the BLS Consumer Price Index. Priced: 7 of 10 ingredients, 100% by weight.

How we estimate

Each measured ingredient is weighed as in the nutrition estimate and priced at the U.S. average: BLS's average price where BLS publishes one, else USDA ERS's Purchase to Plate price for 2017-18 raised to September 2026 with the CPI for that food group. Whole packages, store brands, sales and regions all change the real cost: treat it as a ballpark.

  • bacon $3.35 BLS
  • sourdough bread $1.50 ERS
  • avocado $1.40 ERS
  • romaine lettuce leaves $0.80 BLS
  • tomatoes $0.80 BLS
  • mayonnaise $0.25 ERS
  • lemon juice $0.05 ERS

Not priced (no official average price we can match, so not in the total): lemon zest, black pepper, kosher salt.

More dishes for less: cheap eats.

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Cleanup score 4/5 (easy cleanup): 2 things to wash, sheet pan, mixing bowl. More sheet-pan recipes.

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