Creamy Avocado BLT Sandwich Recipe for Quick Lunch

This Avocado BLT features a little secret: alongside the classic crispy bacon, ripe tomatoes and fresh lettuce is a creamy avocado aioli that lifts the sandwich to the next level.

With summer winding down, I’m savoring the last of the season’s juicy tomatoes. A BLT is an obvious choice, but an Avocado BLT—with both sliced avocado and a garlicky avocado aioli—adds creaminess and brightness that transform a familiar sandwich into something special.

To make the aioli, blend a ripe avocado with garlic, lemon zest and juice, a touch of mustard, salt, and olive oil until the mixture becomes silky and spreadable, similar to mayonnaise. Use that aioli generously on toasted bread, then layer crisp lettuce, smoky bacon, thick tomato slices and a few slices of avocado. Top with the second slice of toast and enjoy a sandwich that’s salty, juicy, and luxuriously creamy.

Ingredients that Matter

Quality and freshness matter most in a sandwich with just a few ingredients. Use the best you can find for each component. You’ll need:

• Avocado Aioli – Homemade is best. The aioli replaces mayonnaise and gives the sandwich a bright, garlicky avocado flavor. Store-bought avocado spreads are an option if you prefer.
• Tomatoes – Use the freshest, juiciest tomatoes you can find; they’re central to a great BLT.
• Bacon – Thick-cut bacon crisps nicely and adds chew and texture. Avoid heavily sweetened varieties that can unbalance the sandwich.
• Lettuce – Mild lettuces like green leaf, red leaf or bibb work well. For more peppery flavor, use arugula.
• Bread – Any sandwich bread you like. Traditional white sandwich bread toasted lightly is classic, but sourdough or bakery-style loaves are excellent, too.
• Avocado – Slicing additional avocado for the sandwich enhances the creamy texture and avocado flavor.

See the recipe card below for exact quantities.

Instructions

Building this sandwich is quick. Start by making the avocado aioli, then cook the bacon and assemble.

Make-ahead tip: Prepare components in advance—store the aioli in the fridge, wash and dry lettuce (cover with a damp paper towel) and cook bacon ahead and reheat or serve chilled. Toast the bread just before assembling for the best texture.

Substitutions

This sandwich adapts easily to dietary needs:

• Gluten-free – Use gluten-free bread and confirm your bacon is gluten-free.
• Vegan/Vegetarian – Swap bacon for plant-based alternatives or roasted, seasoned mushrooms. Use vegan sandwich bread. The avocado aioli is naturally vegan.
• Dairy-free – Most sandwich breads are dairy-free; choose one labeled dairy-free to be sure.

Variations

Small changes can elevate or adapt this sandwich:

• Lettuce – Try arugula, baby kale, or shredded cabbage for extra bite.
• Roasted vegetables – Add roasted zucchini, peppers or onions for a heartier sandwich.
• Kid-friendly – Replace the aioli with plain mayonnaise if children prefer a simpler flavor.

Equipment

An immersion blender, food processor, or high-speed blender works well for the aioli. A skillet or sheet pan will cook bacon to crispy perfection.

Storage

The assembled sandwich is best eaten immediately. Components keep well: the aioli in an airtight container for up to four days (if it separates, add a splash of cold water and re-blend), washed lettuce wrapped with a damp paper towel, and cooked bacon refrigerated for up to four days.

FAQ

Sides

Great sides for this sandwich include a simple green salad, roasted carrots, mac and cheese, or roasted bok choy—choose something fresh or lightly roasted to balance the sandwich.

Dinner Ideas

If you’re planning a full meal, consider roasted chicken leg quarters, braised beef sliders with citrus slaw, a citrus-soy braised chuck roast, or a bright cherry tomato spaghetti sauce.

Recipe