For many years, I have been a lover of a plain BL&T. The bread had to be freshly made, the tomatoes had to be heirloom (not a hard supermarket tomato with no smell or taste) and the bacon had to be thick-cut and applewood smoked. Then a friend from CA told me that she puts avocado on her BLT's! Well, I had to try that.
Last summer I created my first one and it was out of this world delicious. The creaminess of the avocado really gave a great taste and texture to the sandwich that I loved.
Yesterday, I realized I had a bit of leftover (yes, leftover) guacamole (I put the pit in so it wouldn't turn brown too quickly and it worked pretty well). I had those great tomatoes from Mackey's and I had some great thick-cut bacon. I went at it.
I took 2 slices of the bread, I topped it with 2 slices of bacon, 3 slices of the heirloom tomato, a handful of mesclun greens, and then I removed the part of the guacamole that turned brown (a bit of it turned, not all of it). I smeared the rest on the top piece of bread, put the top on the sandwich, cut it in half, and had at it. It was just delicious.
I served it with some hand-cut small-batch potato chips and boy was I happy.
I can't wait to make another.