This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.
•••
It’s hard to think of a better sandwich than the BLT.
“The BLT is, in many ways, the perfect sandwich,” says Wanderlust Hollywood executive chef Seamus Mullen. “It’s a balance of sweet, salty, crunchy, acidic, and umami flavors. Add avocado in and it becomes even better. The BALT at the Wanderlust Café uses local John Bezian sourdough, crispy heritage bacon, and delicious heirloom tomatoes. It is hard not to love this sandwich.”
We couldn’t agree more.
BALT
Are you trying this recipe at home? Let us know with #WanderlustKitchen.
INGREDIENTS
2 slices John Bezian sourdough bread, toasted (or use your favorite local sourdough)
4 slices Bel Campo bacon, crispy
2 slices heirloom tomato
Sriracha aïoli
2 pieces bibb lettuce
1/2 avocado, sliced
Cilantro sprigs
DIRECTIONS
Toast the bread on the plancha with extra virgin olive oil, spread Sriracha aïoli on one piece of bread. On the other layer tomato slices, avocado, bacon, lettuce, and cilantro. Close and cut in two.
Makes 1 sandwich
Photo by Courtney Smith
•••
Hungry for more from the Wanderlust Kitchen?
Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.