Bacon Avocado Tomato Sandwich

This bacon avocado tomato sandwich is made with candied bacon, heirloom tomato, sliced avocado, and mayonnaise, all stuffed between slices of toasted sourdough.

A bacon avocado tomato sandwich on a round wooden board.

A contemporary twist on the traditional BLT. That’s what the author says of this sandwich. And it’s true, it’s a simple upgrade that slips in avocado and, if you choose, candies the bacon so it’s encased in maple sweetness. We’d say good luck not sharing it, though actually, it’s one of those things that’s so satisfying, your first instinct is going to be to share.–Renee Schettler

Bacon Avocado Tomato Sandwich

  • Quick Glance
  • Quick Glance
  • 15 M
  • 30 M
  • Makes 1 sandwich
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  • For the candied bacon
  • For the bacon avocado tomato sandwich


Make the candied bacon

Preheat the oven to 350°F (178°C).

In a small bowl, stir together the brown sugar and maple syrup.

Line a rimmed baking sheet with parchment paper. Place the bacon on the parchment paper and brush with the sugar-syrup mixture.

Tester tip: Don’t want to take time to candy the bacon? Or perhaps you don’t care to muddle your sweet and your savory? Skip the syrup and simply bake your bacon straight up and plain.

Bake until the bacon is cooked through and crisped to your desired doneness, 10 to 20 minutes, depending on the thickness. Let cool on the parchment paper. Do NOT transfer it to paper towels.

Tester tip: You can multiply the amounts of candied bacon—we’d do a pound, personally—and stash the extra in the refrigerator for up to 2 days. Bring it to room temperature before using.
Make the bacon avocado tomato sandwich

Toast the bread in a toaster or on a grill pan or grill. If using a grill or grill pan, you want it to have dark brown grill marks, 1 to 2 minutes per side. Place the toasted or grilled bread on a wire rack to prevent it from steaming and getting soggy.

Spread the mayonnaise on both slices of bread. On one slice of bread, fan the avocado slices on the mayo and then layer with heirloom tomato. Sprinkle with salt and pepper and then top with the candied bacon and the second slice of bread.

Tester tip: Honestly, you can stack the ingredients in whatever order you prefer. Some of us prefer the tomatoes sidling up alongside the toast so the bread soaks up some of those juices—more chance of those luscious slices staying put, less likelihood of them sliding right off your sandwich.

Slice and immediately demolish. Be warned, this baby is juicy so you may wish to stand and devour it over the sink. Or, if you’re feeling more civilized and choose to sit at the table, have napkins at the ready.

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    • Tux variation

      If bacon alone leaves you wanting more protein, add some grilled chicken breast or, if you’re feeling adventurous, fry up some slices of bologna.

    Recipe Testers' Reviews

    This bacon avocado tomato sandwich is a winner! Make it for a decadent lunch or a treat for guests, but do make it.

    I used my own sourdough bread that was freshly baked that morning and thinly sliced to let the wonderful flavors in this sandwich shine through. The heirloom tomato and a perfectly ripe avocado made the perfect sandwich. The candied bacon brought this sandwich over the top.

    I didn’t toast the bread as my bread was fresh from the oven. For the candied bacon, I used Grade B maple syrup. I baked it for 10 minutes then broiled it for 2 more.

    I like avocados and I like BLT’s, so I definitely wanted to make this sandwich. I’m a savory girl at heart, so the idea of adding candied bacon to a BLT didn’t really appeal to me, so I used some crisp peppered bacon I had baked earlier in the day. I had gotten my hands on some beautiful home-grown tomatoes, so was ready to proceed with building this yummy sandwich. It took all of 6 minutes and 10 seconds to build this sandwich and it was gone in a lot less time!

    I used a 5-grain sourdough bread and slid the bread in the toaster for convenience. I sliced the tomato into 1/4-inch-thick slices and used half of it for this sandwich since it was a pretty big tomato. I also used my favorite mayo, Hellman’s.

    I really liked this little twist of adding buttery avocado to the classic BLT and I’m thinking for the next one I’d like to add arugula to the mix for that extra peppery bite. What do we call it then – BAAT?


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    1. This sandwich is great. I made it with a grilled half chcken breast that I sprinkled with Chimayo Red chili. Turned it into a New Mexican dream.

    2. Oh yeah, this is pretty amazing. I like to kick it up another notch with some Really sharp white cheddar and thin slivers of onion fantastic sandwich!!

      1. Those sound like fantastic additions to an already-stellar sandwich. Thanks, Jenny!

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