Lunch: California BLTs

Recipe by Justin Chapple F&W's Justin Chapple makes sure there's bacon in every bite of his BLT by weaving the strips into a lattice before baking them. He adds California style with avocado and lemon-herb mayo.

This recipe includes superfoods such as:

Lemon

Health benefits of California BLTs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

12 slice bacon
1/2 c. mayonnaise
1 tbsp. tarragon
1 tbsp. fresh lemon juice
salt
Pepper
8 slice multigrain sandwich bread
1 Hass avocado
2 Persian cucumbers
1 medium tomato
4 small Bibb lettuce leaves
1/2 c. mixed sprouts

Instructions

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil. For each lattice, weave 6 strips of bacon, 3 in each direction, on the prepared baking sheet.
Set an ovenproof rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain.
Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season with salt and pepper.
Spread the tarragon mayonnaise on each slice of toast. Arrange the sliced avocado, cucumbers, and tomato on 4 slices of the toast and sprinkle with salt and pepper. Top with the bacon lattices, Bibb leaves, and sprouts. Close the sandwiches and serve. Looking for more quick and easy recipes? Try our collections of 30-minute meals, easy recipes, and simple, slow cooker suppers.

Share California BLTs