We love Caprese salad. We love BLTs. We love to put all that together and add avocado to make a sandwich that barely fits in your mouth.
We each make our sandwiches a little different — Meg likes slices of a country or rustic bread, I like focaccia, cut in half; I likes a couple of basil leaves on top of the tomato, Meg doesn’t. This is a recipe with lots of room for variation.
This is one of our fallback recipes for those nights when we’re lazy, or when we’re already hungry and don’t feel like making anything that takes any significant amount of time. You know, like tonight.
Ingredients (4 sandwiches)
- 8 slices of bread
- 4 strips of thick-sliced bacon
- One of those fist-sized heirloom tomatoes, cut into 4 gigantic slices
- A ball of hand-stretched mozzarella, cut into 4 gigantic slices
- An avocado, sliced
- Some lettuce
- Olive oil
- Basil leaves, salt and pepper to taste
The sandwich is best warm, so you’ll want to have everything ready to go once the bread is done toasting.
The bacon takes longer than the bread, so get that started. When the bacon is nearly done, start toasting the bread. When the bread comes out of the toaster, put a healthy amount of mayo on it so the warm bread melts the mayo a bit.
I like to put the lettuce on first, so the mayo glues it to the bread. Add a tomato slice, and top with basil, salt, pepper and olive oil. Add the slice of mozzarella next, followed by a strip of bacon, cut in half. Finally, top with avocado — smushing it into the top slice of bread might help structural integrity a bit.
I can almost guarantee that this sandwich is going to fall apart as you eat it, so be ready for a mess.