Sometimes the classics are unbeatable. A proper BLAT - bacon, lettuce, avocado and tomato is one of those sandwiches that just works every time.
This version takes it up a level with fresh Turkish bread and a homemade garlic aioli that’s creamy, punchy and ridiculously easy to make. Crispy bacon, ripe avocado, juicy tomato and fresh lettuce all stacked together, simple ingredients done right.
Perfect for a quick lunch, weekend cook-up or when you want something fresh but seriously satisfying.
Ingredients
For the sandwich
- 4 slices Turkish bread
- 8 rashers bacon
- 1 large tomato, sliced
- 1 ripe avocado, sliced
- 1 handful cos lettuce or butter lettuce
- Salt, to taste
- Fresh cracked black pepper
- A little butter or olive oil for toasting the bread (optional)
For the garlic aioli
- 1 egg
- 2 cloves garlic, finely grated or crushed
- 1 pinch salt
- 1 tablespoon water
- 200–250 ml light tasting olive oil
- 1 teaspoon lemon juice (optional)
- Method
1. Make the garlic aioli
In a tall jug, add the egg, garlic, salt and water. If using lemon juice, add that as well. Pour in the olive oil.
Place a stick blender at the bottom of the jug and blend without moving it for a few seconds until the mixture begins to turn thick and creamy. Slowly lift the blender to incorporate the rest of the oil until the aioli is smooth and fully emulsified.
Taste and adjust with a little more salt if needed, then place in the fridge until ready to use.
2. Cook the bacon
Place the bacon in a cold pan and bring it up to medium heat. Cook until golden and crispy to your liking.
Transfer to paper towel to drain.
3. Prepare the bread
Slice the Turkish bread into sandwich sized pieces and cut each piece open.
Lightly toast the cut sides in a pan or under a grill until warm and slightly crisp. A little butter or olive oil in the pan works great here.
4. Build the sandwich
Spread a generous layer of garlic aioli on both sides of the bread.
Layer the bottom half with:
- lettuce
- tomato
- avocado
- bacon
Season the tomato and avocado lightly with salt and freshly cracked black pepper.
Top with the other half of the Turkish bread and press gently.
Serving Tip
Cut the sandwich in half and serve straight away while the bacon is still warm and the bread is slightly crisp.
Volk’s Hot Tip
A few drops of fresh lemon over the avocado keeps it bright and fresh and lifts the whole sandwich.
Simple move, big difference.
