This Sourdough BLT is the ultimate crispy, creamy, savory sandwich - stacked with thick-cut bacon, juicy tomatoes, crisp lettuce, and creamy avocado on hearty sourdough bread.
One of my favorite sandwiches growing up was a BLT. Did I actually like lettuce and tomato? Not really. But I still piled on the bacon and proudly declared it my favorite.
These days, I do enjoy the lettuce and tomato (finally), and my love for a classic BLT is stronger than ever. And now that I’m a sourdough blogger, you know I had to put a sourdough spin on it - with a sourdough BLT.
Chewy, tangy sourdough bread paired with crispy bacon, crunchy iceberg lettuce, and juicy tomatoes? It takes this classic to a whole new level. Add some mashed avocado and a swipe of mayo, and it’s seriously amazing.
Use any sourdough bread you like. My classic sourdough loaf is crusty and chewy, while multigrain, soft sandwich bread, or honey wheat give you different textures and flavors.
If you’re a BLT fan too, you’ve got to try this BLT on sourdough bread. I think you’ll love it as much as I do!
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Ingredients & Substitutions
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Sourdough Bread- I used my classic crusty sourdough loaf, but store-bought works too. For a softer bite, try sourdough sandwich bread or honey wheat sourdough.
- Bacon- Opt for high-quality, thick-cut bacon for the best flavor and texture. You can use turkey bacon or a plant-based alternative if needed.
- Iceberg Lettuce- Iceberg gives the sandwich that classic flavor and crunch. Romaine, green leaf, or butter lettuce are great swaps.
- Tomato- Choose a ripe and juicy beefsteak or heirloom tomato for the best flavor.
- Avocado- Adds creaminess. If you’re not an avocado fan, you can skip it or swap in extra mayo or even hummus.
- Mayonnaise- Adds that classic BLT flavor. Use your favorite brand or try a flavored mayo (like spicy garlic or chipotle) for a fun twist.
- Salt & Pepper- Season to taste.
Variations
This sandwich is super flexible, so feel free to make it your own. Here are a few easy ways to switch things up:
- Add a fried egg for a breakfast-style BLT.
- Swap the bacon for turkey bacon, prosciutto, or a plant-based option.
- Try different greens like romaine, arugula, or spinach.
- Add cheese like sharp cheddar, provolone, or mozzarella.
- Spice it up with a drizzle of hot sauce or sriracha aioli.
Tips for Success
- Use high-quality ingredients. Freshly-baked sourdough, thick-cut bacon, and ripe tomatoes make all the difference.
- Cook bacon low and slow. Start bacon in a cold skillet over medium-low heat to render out fat and get it crispy.
- Watch bacon closely. Bacon cooks fast and can go from crispy to burnt quickly. Keep an eye on it to reach your desired crispness.
- Assemble right before serving. For the best texture, assemble the sandwich right before eating to keep the bread crispy and fresh.
How to Make a BLT on Sourdough Bread
Follow this easy step-by-step guide (with pictures) to create my favorite sourdough BLT sandwich.
Step 1: Cook the bacon. Lay bacon in a cold skillet and cook over medium-low heat, flipping occasionally, until crispy. Transfer to a paper towel-lined plate.
Step 2: Toast the bread. Drain most of the bacon fat, leaving about 1 teaspoon. Toast the sourdough slices in the skillet on one side only.
Step 3: Add the spreads. Spread mashed avocado on one untoasted side and mayo on the other. Season both with salt and pepper.
Step 4: Assemble the sandwich. Layer bacon, tomato slices, and lettuce on the mayo slice. Top with the avocado slice, press together, and slice in half.
Make Ahead Tips
This sandwich is best enjoyed fresh, but you can prep a few parts ahead:
- Cook the bacon up to 3 days in advance and reheat until crispy.
- Slice tomatoes and wash lettuce ahead of time.
- Wait to toast the bread and mash the avocado until just before serving for the best texture.
Serving Suggestions
Serve your sourdough BLT with cheesy sourdough crackers and refrigerator dill pickles for a complete meal.
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📖 Recipe
Sourdough BLT Sandwich
Equipment
- 10-inch cast iron skillet or stainless steel skillet
- Bread knife
Ingredients
- 4 slices thick-cut bacon
- 2 slices sourdough bread
- ½ ripe avocado mashed
- 2 tablespoons mayonnaise
- Kosher salt and freshly-cracked black pepper to taste
- 3 slices tomato
- A few leaves of iceberg lettuce
Instructions
- Place the bacon in a cold 10-inch cast iron or stainless steel skillet, laying the slices flat without overlapping. Turn the heat to medium-low and cook for about 10 minutes. Flip the bacon and continue cooking, flipping occasionally, until it’s as crispy as you like. Transfer the cooked bacon to a paper towel-lined plate and set aside.4 slices thick-cut bacon
- Carefully discard all but 1 teaspoon of the bacon fat from the skillet. Turn the heat to low and toast both slices of sourdough bread in the skillet on one side only, until golden and slightly crisp. Remove from the skillet and place the slices toasted-side down on a plate.2 slices sourdough bread
- On the untoasted side of one slice, spread the mashed avocado. On the other slice, spread the mayonnaise. Sprinkle both sides with a little kosher salt and freshly cracked black pepper to taste.½ ripe avocado, 2 tablespoons mayonnaise, Kosher salt and freshly-cracked black pepper
- Layer the bacon on top of the mayo side, followed by the tomato slices and iceberg lettuce. Place the avocado slice on top, avocado-side down, and press gently to hold everything together.3 slices tomato, A few leaves of iceberg lettuce
- Slice the sandwich in half and enjoy right away while it’s still warm and crispy.
Notes
- Serving Suggestion: Serve your sourdough BLT with cheesy sourdough crackers and refrigerator dill pickles for a complete meal.
Gina Pasquale says
I made this tonight for my dinner!! But me, being on a lower carb, higher protein diet which helped me lose weight, made this with half of a large bagel and 3 slices of bacon (yum!) I loved the idea of having this on a bagel with chive cream cheese instead of just toast and mayo! The only other thing I did differently (but not on purpose!) was use fresh baby spinach because I didn't realize when I started making this that we didn't have any lettuce lol!! Still Yummy!! Thanks Ashley!!
Ashley Petrie says
Thank you so much!! I'm glad you enjoyed it 🙂