I’ve been meaning to tell you about this sandwich, but I had trouble getting a good picture of it. BLTAs are not the most photogenic sandwiches.
Tonight, though, I finally got a a good shot.
This sandwich should be in everyone’s repertoire. It’s in mine because I started craving a BLTA a couple months ago. I ate one at a restaurant for dinner one night after work, and it was the perfect antidote to a long day. The bacon was warm and crispy, the bread was toasted and soft, and the toppings to bread ratio was on point. (Thanks, Duke’s, for that memory).
I started craving the sandwich again a couple weeks later. But instead of eating out, I decided to make it at home. I also subbed in vegan bacon for real bacon because I don’t cook a lot of meat at home. But feel free to use the real thing if you want.
I knew that today would be a long day at work, so I bought all the ingredients to make this sandwich last night. It was nice knowing that no matter what happened during the day, I could come home and enjoy it afterward.
Motown was on the radio toward the end of my shift. This is one of my favorite songs of all time. It also kind of reminds me of this sandwich.
Vegan BLTA (from me, to you)
1 pack vegan bacon strips (I used Sweet Earth Benevolent Bacon in Hickory and Sage)
2 slices of whole wheat bread (or whichever kind you like)
1 beefsteak tomato, sliced
1 avocado, pitted and sliced thin
vegan mayo (I used Just Mayo in sriracha flavor)
Toast your bread. Set aside on a plate.
Heat a little oil in a skillet over medium-high heat. Add the vegan bacon strips and cook on both sides until crispy and charred. Set aside to cool.
Slice the tomato and avocado. Spread some vegan mayo on the two slices of bread and layer with the lettuce leaves, avocado, tomato and vegan bacon. Enjoy!