California Baguette BLTs

We eat a lot of BLTs for dinner in the summer. When it’s hot they make for the most satisfying quick meal, and they’re probably my favorite way to enjoy a summer tomato. I’ve even served them for a dinner party and I’ve never seen guests so excited for such a simple meal! To kick things up a bit, I always make them California style and add in avocado, and have now started sandwiching all ingredients between a fresh baguette. I scoop out the halves a bit and lightly toast them to make a nice cavity for the bacon, lettuce, tomato, mayo, and avocado. Oh and one last thing- if you’re not making your BLTs with Applegate Natural Sunday Bacon, you must! Most definitely not a sponsored post, I simply love their product. It’s truly the best natural bacon on the market.

What are your go to simple summer meals?

California Baguette BLTs

Serves 4-5

• 1 baguette cut in half lengthwise and lightly scooped out
• 8 slices bacon, cooked
• 2 large ripe tomatoes
• 1 avocado, thinly sliced
• half a head of butter or Boston Bib lettuce
• mayo
• flaked sea salt & freshly ground pepper

Preheat the oven to 400°. Once heated toast the bread for 3-5 minutes, flipping halfway through to crisp both sides. Set aside.

Set a large frying pan to medium low heat and cook them bacon for 6-8 minutes (slowly), until crisp. Do not rush the cooking process! Once cooked, set on a bed of paper towels to drain.

Assemble the sandwiches: spread both sides with mayo. Layer the lettuce on the bottom, followed by the bacon, tomato slices, and avocado. Top with freshly ground pepper and flaked sea salt and serve immediately.