Extreme BLT

Take your BLT to the next level: Roast the tomatoes to concentrate flavor and boost sweetness, doctor up the mayo with fresh herbs and extra-virgin olive oil, and choose bacon that's double-smoked and thick-sliced. Finally, gild the assemblage with a plush avocado slice.


1 tablespoon extra-virgin olive oil, divided
2 extra-large beefsteak tomatoes, cut into 8 thick rounds
1 teaspoon coarse sea salt
1/2 teaspoon pepper


1/4 cup mayonnaise
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon tarragon or cider vinegar


8 slices challah, brioche or other egg bread (1/2 inch), toasted
12 slices double-smoked thick-cut bacon, cooked
1 avocado, cut into 12 slices
4 leaves red leaf lettuce

1. Heat oven to 300°F. Coat large rimmed baking sheet with 1/2 tablespoon of the oil. Arrange tomatoes in single layer. Drizzle with remaining 1/2 tablespoon oil; sprinkle with salt and pepper.

2. Bake 1 1/2 hours or until tomatoes are lightly browned on edges and shrunk to about half their size. Cool completely on wire rack. (Roasted tomatoes can be made 1 week ahead; cover and refrigerate.)

3. Meanwhile, whisk Tarragon Mayonnaise ingredients in small bowl. (Mayonnaise can be made 2 days ahead; cover and refrigerate.)

4. Spread toasted bread with Tarragon Mayonnaise; layer with roasted tomato, bacon, avocado and lettuce.

4 sandwiches

PER SANDWICH: 555 calories, 39.5 g total fat (9 g saturated fat), 19.5 g protein, 32.5 g carbohydrate, 60 mg cholesterol, 1440 mg sodium, 5 g fiber

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