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This BLT without tomato is the crispy, herby, avocado-packed sandwich that proves you don’t need tomatoes to make it unforgettable. The secret? Ultra-crispy bacon that practically shatters between bites, creamy avocado that adds richness, and a bright herbed mayo that ties everything together.
I first made this version when I ran out of tomatoes but still craved that classic BLT experience—and honestly, it’s even better without the tomato.
What makes this sandwich special is how simple yet satisfying it is. You’ll start with thick-cut bacon that gets perfectly crispy in the pan, then layer it with buttery toasted bread, fresh lettuce, and ripe avocado.
The herbed mayo—infused with fresh dill and a touch of garlic—adds a tangy kick that balances the richness. It’s the kind of sandwich that feels indulgent but still light enough for lunch.
By the time you take that first bite, you’ll taste crispy bacon that snaps with each bite, creamy avocado that melts into the sandwich, and a bright, herby mayo that keeps everything fresh.
This is the BLT you’ll crave again and again—no tomatoes required. Serve it with a cold glass of iced tea or a crisp white wine to round out the meal.
Want to make it even more special? Add a sprinkle of flaky salt or a dash of hot sauce for extra flavor. This sandwich is foolproof, delicious, and perfect for any day of the week. Let’s get cooking!
Ingredients for blt without tomato
Crispy bacon, creamy avocado, and herby mayo—just what you need for this tomato-free BLT.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 oz | Thick-cut for crispiness |
| Sourdough Bread 🍞 | 4 slices | Thick-cut, crusty preferred |
| Fresh Avocado 🥑 | 1 whole | Ripe, pitted and sliced |
| Iceberg Lettuce 🥬 | 2 cups | Crisp, shredded or torn |
| Mayonnaise 🥛 | ½ cup | Duck or regular preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 2 cloves | Minced for herbed mayo |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | 2 tbsp | Softened for toasting |
| Flaky Sea Salt 🧂 | ½ tsp | For finishing |
| Hot Sauce 🌶️ | 1 tsp | Optional, for serving |
| Olive Oil 🫒 | 1 tbsp | For crisping bacon |
The bacon is everything here. Thick-cut from Costco or your local butcher gets the best crisp without burning. I always grab the thickest slices I can find—about 1/4-inch thick. If you're using pre-packaged, check the weight—some brands label their 'thick-cut' as more like 1/8-inch. The avocado should be ripe but firm—press gently, it should yield slightly but not feel mushy. Trader Joe's usually has great ones, or grab a few extra to use throughout the week.
No fresh dill? Dried dill at one-third the amount works, but fresh is worth it if you've got it. Short on mayo? Greek yogurt mixed with lemon juice gives a tangy twist. The bread matters too—sourdough with a crust holds up better than soft white bread. If you can't find sourdough, whole grain or ciabatta are solid backups. For extra richness, I sometimes add a smear of garlic butter to the toasted bread before assembling.
Bacon keeps crispy for 2 days if stored in a single layer on a wire rack. Avocado turns brown fast—brush cut sides with lemon juice and store in the fridge for up to 3 days. The herbed mayo stays fresh for 5 days in an airtight container. I like to assemble these sandwiches fresh, but you can prep all components ahead and stack just before serving. Leftovers? Wrap tightly and reheat in a toaster oven for 2-3 minutes to restore crispiness.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this version because the avocado stays fresh—just slice it last minute. No wilting, no sad brown edges. Honestly, the only prep is crisping the bacon and toasting the bread.
- Creamy Crunch Magic: That avocado-mayo combo? It’s the secret weapon. The bacon’s smoky bite cuts through the buttery richness, while the iceberg stays crisp—no soggy sandwich here. Between us, it’s the only BLT I’ll make now.
- Lunch for Days: Make a batch of bacon on Sunday, toast the bread fresh, and assemble sandwiches all week. The avocado keeps (if you’re quick about it), and the mayo holds up better than you’d think. My go-to for busy mornings or post-work snacks.
- Budget-Friendly Luxury: Thick-cut bacon feels fancy, but it’s cheaper than pre-sliced. Sourdough’s a splurge, sure—but one loaf lasts forever. The avocado’s the only pricey part, but a few slices go a long way. Feels indulgent without breaking the bank.
Step-by-step instructions for BLT without tomato
Here's how to assemble this crispy, herby version of a classic sandwich with perfect texture every time.
Cook the Thick-Cut Bacon to Crispy Perfection
Place the 6 oz thick-cut bacon in a cold skillet over medium-low heat. I like to start low to render the fat slowly without burning. Let it cook undisturbed for 8-10 minutes, flipping only once when the edges turn golden. The thick-cut bacon needs this time to crisp thoroughly while staying juicy inside.
Real talk: Don't rush this step. You're looking for deep golden-brown edges with a crackly texture. If you see smoke before it crisps, reduce the heat slightly. Once fully cooked, transfer the bacon to a paper towel-lined plate to drain excess fat. The crispier the bacon, the better the sandwich will hold together.
Prepare the Herbed Mayonnaise
In a small bowl, combine the 0.5 cup mayonnaise, 0.25 cup chopped fresh dill, 2 minced garlic cloves, and 1 tablespoon lemon juice. Mix well until the dill is evenly distributed. This herbed mayo adds brightness that cuts through the richness of the bacon and avocado.
Taste and adjust seasoning with a pinch of flaky sea salt if needed. I like to let it sit for 5 minutes while I finish the other components—this lets the flavors meld slightly. The mayo should be thick enough to hold its shape but still spreadable. If it's too thick, add a teaspoon of water to loosen it.
Toast the Sourdough Bread
Heat 1 tablespoon olive oil in a separate skillet over medium heat. Add the 4 slices sourdough bread and toast for 2-3 minutes per side until golden brown and crisp. The sourdough's crust should be firm enough to support the sandwich layers without getting soggy.
While the bread toasts, slice the 1 whole fresh avocado in half, remove the pits, and scoop out the flesh. Mash it lightly with a fork, leaving some texture for better bite. Season immediately with a pinch of flaky sea salt—this prevents browning while you assemble the sandwiches.
Assemble the BLT Stacks
Spread a generous layer of herbed mayonnaise on each toasted sourdough slice. Then layer 1 cup shredded iceberg lettuce (about half the total) on two slices. Top with 3 slices crispy bacon (divide evenly) and ¼ of the mashed avocado on each. Finish with the remaining lettuce and bacon slices.
Press down gently to compress the layers slightly—this helps the sandwich hold together. I like to cut each stack diagonally for a classic presentation. Serve immediately while everything is crispy and fresh. For extra kick, drizzle with 1 teaspoon hot sauce or sprinkle with additional chopped fresh dill.
Pro Tips For Making Blt Without Tomato
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it at 275°F (135°C) until the edges curl and the fat renders just enough to crisp at the end. I used to rush it, and the result was always greasy instead of crispy. Let it go slow first, then crank the heat for the last 2 minutes.
- TOAST THE BREAD HOT: Sourdough loses its chewy bite if you toast it too long—aim for 2-3 minutes per side until it’s golden but still slightly soft. Over-toasted bread turns into a crunchy brick that ruins the sandwich texture. Keep an eye on it; it’s done faster than you think.
- DRESS AVOCADO LAST: Mash the avocado with a pinch of salt and lemon juice right before assembling—it browns fast and gets mushy if prepped ahead. I learned this after making a BLT where the avocado looked sad and gray by the time I ate it. Keep it fresh until the very end.
- LETTUCE DRY IT FIRST: Iceberg lettuce drips like a sad salad—pat it very dry with paper towels before layering. Wet lettuce makes your sandwich soggy in minutes, and nobody wants a soggy BLT. Spend 30 seconds on this step, and your sandwich will stay crisp.
Essential equipment for this dish
Skillet Essentials
The right skillet makes all the difference for crispy bacon and toasted bread. I swear by a 10-inch cast iron skillet like the Lodge Pre-Seasoned—it retains heat perfectly and develops a natural non-stick surface over time.
For a budget-friendly alternative, a stainless steel skillet (like All-Clad Stainless) works well, though you may need to add a touch more oil to prevent sticking. Always preheat your skillet over medium heat for 2-3 minutes before adding bacon or bread to ensure even cooking. 🔥
Bacon Tools
Invest in a bacon press (I use the OXO Good Grips) to flatten thick-cut bacon slices before cooking—this ensures even crispiness and faster cooking times. A bacon thermometer (like Thermoworks Smoke) helps you monitor internal temperature, aiming for 165°F for perfectly cooked bacon without burning.
For draining, keep a wire cooling rack and paper towels on hand to absorb excess fat efficiently. 🥓
Bread Toasting Setup
Toasted sourdough needs the right tools to avoid soggy layers. Use a lightweight spatula (like OXO Good Grips) to flip bread without tearing it. A small offset spatula helps spread herbed mayo smoothly on each slice.
For extra crispiness, I recommend toasting bread in a toaster oven set to 375°F for 2-3 minutes per side—this gives you more control over browning than a stovetop skillet. 🍞
Avocado Prep Tools
Keep avocado from browning with a citrus juicer (like OXO Good Grips) for fresh lemon juice. A sharp serrated knife (I love the Mercer Culinary Genesis) makes slicing avocados effortless. For mashing, use a small fork or a mini potato masher to maintain some texture.
Store prepped avocado in an airtight container with plastic wrap pressed directly against the surface to minimize oxidation. 🥑
Assembly Station
Set up a clean workspace with a cutting board and sharp chef's knife for chopping dill and lettuce. A small mixing bowl keeps herbed mayo contained, and a spatula helps spread it evenly.
For stacking, use a bench scraper to compress layers gently—this keeps the sandwich from falling apart. Serve on a wooden board or slate platter for an elevated presentation. ✨
Nutrition facts
Frequently asked questions
Why skip the tomato in a BLT?
The classic BLT gets a fresh twist with this tomato-free version that focuses on rich, creamy avocado and herbed mayo instead. The tomato's acidity isn't missed when balanced by the bright lemon-dill mayo and crispy bacon. Plus, it's a great option if you're avoiding nightshades or simply ran out of tomatoes!
Can I make this sandwich ahead of time?
Prep all components separately and store them in airtight containers for up to 2 days. Keep the bacon crispy by storing it on a wire rack, and coat avocado with lemon juice to prevent browning. Assemble just before serving to maintain texture. For best results, toast the bread fresh and add mayo right before stacking.
What's the best bread for this recipe?
Sourdough with a thick crust holds up best, but whole grain or ciabatta work too. Avoid soft breads like brioche—they'll get soggy from the avocado and mayo. Toast the bread until golden and crisp to prevent any sogginess. For extra flavor, spread a thin layer of garlic butter before adding the mayo.
How do I keep the bacon extra crispy?
Start with thick-cut bacon and cook it low and slow over medium-low heat for 8-10 minutes, flipping only once. Use a bacon press to flatten slices before cooking for even crispiness. After cooking, drain on a wire rack to remove excess fat. For reheating, pop slices in a 350°F oven for 2-3 minutes to restore crunch.
What are good sides to serve with this?
Pair with crisp potato chips, a simple side salad, or pickles for tangy contrast. For a full meal, serve with roasted sweet potatoes or crispy Brussels sprouts**. A cold iced tea or sparkling water with lemon balances the richness perfectly.