Vegan BLT Sandwich Recipe
This vegetarian/vegan twist on the traditional BLT sandwich includes coconut bacon, lettuce, tomato, and avocado. This BLT is a delightful and easy option for lunch or dinner.
Print
Pin
Servings: 1 sandwich
Ingredients
Per sandwich
- 1 medium ripe avocado
- Several small leaves of romaine or butter lettuce
- Salt to taste
- Freshly ground black pepper
- 1 medium ripe red tomato
- 2 slices eureka! Grainiac® whole grain bread
- ¼ cup coconut bacon
Instructions
- Prepare the coconut bacon in advance. It's simple to make, and you'll have plenty left over, which can be stored in the freezer for future use.
- When ready to assemble the sandwich(es), start by toasting the bread to your preferred level of crispiness.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt and mash with a fork until the mixture is smooth and spreadable. Taste and adjust salt if needed.
- Generously spread the mashed avocado onto both slices of bread. Pile the coconut bacon onto one slice, pressing lightly to help it adhere to the avocado.
- Slice the tomato into ½-inch thick rounds. Lay 2 to 3 tomato slices over the coconut bacon, and season with freshly ground black pepper.
- Add the lettuce leaves on top of the tomato slices. Place the other slice of bread on top, avocado side down.
- If desired, use a serrated knife to carefully cut the sandwich in half before serving. Enjoy!
Notes
MAKE IT GLUTEN FREE: Opt for gluten-free bread, or try my heirloom BLT sandwich without the croutons.
CHANGE IT UP: If you love mayo, you can add it or swap it for the avocado. Use vegan mayo to maintain the sandwich's vegan status.
CHANGE IT UP: If you love mayo, you can add it or swap it for the avocado. Use vegan mayo to maintain the sandwich's vegan status.