When I was younger, I didn’t like BLTs.  First of all, what was wrong with me?!  Second, if someone had thrown some avocado on there, I would’ve been all over it!  BLTs are one of the fastest and simplest meals we make.  Once again, a reminder to myself that a healthy filling dinner doesn’t need to be fancy.

If you meet some resistance from your kids, deconstruct the sandwich.  Let them eat the bacon as one item, the toast with a bit of butter and/or avocado shmeared on it, and the lettuce/tomato as a salad.  Still won’t eat the lettuce and tomato?  Stick them on a toothpick and make a salad kabob.

Ingredients

• Bread (I get mine from Great Harvest Bread Co)
• Nitrite- and nitrate-free bacon (I’ve found corn syrup free bacon at Trader Joe’s)
• Lettuce – romaine and/or iceberg works well
• Tomatoes, sliced
• Avocado, sliced (I use this slicer from OXO)
• Butter

Preparation

• Preheat the oven to 425 degrees.
• Bake the bacon on a cookie sheet for 15 minutes.  Pat dry with paper towel.
• Toast the bread slices.  Spread a bit of butter on them.
• Layer the avocado slices, sliced tomato, lettuce, and bacon.

Variations

• I was chatting with someone about how the avocado sometimes slips out of my sandwich and it gets messy stashing it back in.  Our solution?  Mash it and spread it!
• I use butter so that the sammies aren’t dry.  It occurred to me as I was typing this that if I use the avocado as a spread, it would accomplish what I’m trying to do with the butter.  Next time, I may omit the butter!