Loaded Avocado BLT Sandwich with Cheese and Garden Tomatoes
This fully loaded Avocado BLT Sandwich with crispy oven-baked bacon, ripe garden tomatoes, cheddar cheese, and cucumber slices is a Wisconsin-style sandwich night the whole family loves! Go way beyond the bacon, lettuce and tomato with extra veggies and a slice of cheese for a seriously hearty sandwich night! A classic summer dinner and the best use for garden tomatoes at their peak!
Servings: 4
Calories: 835kcal
Ingredients
- 1 pound bacon
- 8 slices bread can be toasted
- 1 to 2 avocado sliced
- lettuce
- 1 to 2 tomato sliced
- 4 slices cheddar or white cheddar cheese
- 1 cucumber sliced (optional)
- mayonnaise (optional)
Instructions
- Preheat the oven to 400° convection bake and lay bacon strips on a large sheet. You may be able to fit the whole package if you lay them tight together. Cook until crisp, about 20 minutes, but check it often and flip bacon if needed. Drain on a plate as each piece is done.
- While the bacon cooks, prepare your other ingredients. Assemble the sandwiches on bread, toasted if you like, with sliced avocado, lettuce, tomato, bacon, optional cucumbers, a slice of cheese, and mayo if you like!
Notes
- Make sure your avocado is ripe with black skin and soft flesh when the skin is pressed. To ripen, keep an avocado on the counter for a day or two.
- Cheddar or White Cheddar are my favorite but you can use Provolone, Muenster, or any cheese you like.
- Extra cooked bacon can be chopped and frozen and used in omelets, breakfast tacos, loaded baked potatoes, or pasta dishes with veggies and cream.
Nutrition
Calories: 835kcal | Carbohydrates: 36g | Protein: 29g | Fat: 65g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 1205mg | Potassium: 744mg | Fiber: 7g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 12mg | Calcium: 293mg | Iron: 3mg