Sourdough Avocado BLT Stack

Sourdough Avocado BLT Stack is a towering, open-faced or double-decker sourdough sandwich layered with smoky bacon, creamy avocado, juicy tomatoes, and crisp lettuce, all held together with a tangy, garlicky mayo. It takes the classic BLT and turns it into a more substantial, café-style meal that feels both fresh and indulgent.

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Introduction

Picture this: thick-cut sourdough, toasted until the edges are shatteringly crisp but the center is still tender and chewy. You layer on a swipe of garlicky mayo, then piles of salty, crispy bacon, slices of ripe, sun-warmed tomatoes, cool crunchy lettuce, and buttery avocado. Stack it high, slice it, and the whole thing leans just a little, like the best diner sandwich you’ve ever had. That is the Sourdough Avocado BLT Stack.

This isn’t just a sandwich you throw together without thinking. It is a craving meal, the kind you make when you want something big and satisfying but still bright and fresh. The sourdough brings a tangy chew that balances the richness of the bacon and avocado. The tomatoes add juiciness, the lettuce adds crunch, and a lemony mayo ties everything together so every bite hits that salty-fatty-fresh trifecta.

Because you’re stacking the layers a bit taller than a standard BLT, it feels like a fork-and-knife situation, almost like a BLT-meets-avocado-toast-meets café brunch plate. You can serve it as a single open-faced stack or go full double-decker for an over-the-top, two-handed sandwich moment. Either way, it belongs in that category of easy comfort food you can make on repeat: weeknight dinner, lazy Saturday lunch, or a casual “breakfast for dinner” kind of situation.

If you love bacon, avocado toast, or classic BLTs, this Sourdough Avocado BLT Stack will slide right into your regular rotation. Let’s get started and build this epic, crunchy-creamy stack.

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Why You’ll Love This Recipe

• Upgraded BLT vibes: All the flavor of a classic BLT, plus the tang of sourdough and the creaminess of avocado so every bite tastes a little more “gourmet.”
• Easy, fast comfort food: You’re mainly toasting bread, cooking bacon, and slicing veggies, so this feels restaurant-level but comes together in under 30 minutes.
• Perfect texture contrast: Crispy sourdough and bacon, juicy tomatoes, crunchy lettuce, and buttery avocado give you that satisfying mix of textures in each bite.
• Flexible for meals all day: Serve it for brunch, lunch, or dinner with a simple salad, soup, or fries. It’s the kind of recipe that just works any time.
• Customizable: Add a fried egg, swap lettuce for arugula, or spice up the mayo—this stack is a great base for your own twists.

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Ingredients

Here’s what you’ll need to make about 2 large stacked sandwiches (or 3–4 smaller open-faced stacks).

Ingredient Table

Ingredient	Approximate Amount	Notes
Sourdough bread slices	4 thick slices	Choose sturdy sourdough with a good crust; ½–¾ inch thick is ideal.
Thick-cut bacon	8–10 slices	Cooked until crispy; use more or less to taste.
Avocados	1–2 medium, ripe	Sliced or lightly smashed; choose just-ripe, slightly soft fruit.
Tomatoes	2 medium, ripe	Beefsteak, heirloom, or on-the-vine; sliced about ¼ inch thick.
Lettuce	1–2 cups	Romaine, green leaf, or butter lettuce for crunch and freshness.
Mayonnaise	¼–⅓ cup	Full-fat for best flavor; can sub avocado oil mayo.
Lemon juice	1–2 teaspoons	Brightens the mayo and avocado.
Garlic (fresh or powder)	1 small clove or ¼ teaspoon powder	For a simple garlic mayo.
Dijon mustard (optional)	1 teaspoon	Adds a subtle tang and depth to the spread.
Salt	To taste	For seasoning tomatoes and avocado.
Black pepper	To taste	Freshly ground on top for a café-style finish.
Olive oil or butter (optional)	1–2 tablespoons	For toasting the sourdough in a skillet or on a griddle.

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Step-by-Step Instructions

1. Cook the Bacon

1. Lay the bacon slices in a cold skillet, then turn the heat to medium. Cook, flipping as needed, until the bacon is crisp and browned to your liking.
   • Tip: Starting bacon in a cold pan helps render the fat slowly so you get crispy edges and less curling.
2. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve a little bacon fat if you’d like to toast the sourdough in it for extra flavor.

2. Make the Garlic Lemon Mayo

3. In a small bowl, stir together mayonnaise, lemon juice, minced garlic (or garlic powder), and Dijon mustard if using. Taste and adjust with more lemon, garlic, or salt as needed.
   • Tip: This mayo should taste bright, garlicky, and just a little tangy—remember it has to stand up to bacon and sourdough.
4. Set aside; you can refrigerate it briefly while you prep everything else.

3. Prep the Vegetables

5. Slice the tomatoes into thick, even rounds. Sprinkle lightly with salt and let them sit for a couple of minutes; this pulls out extra moisture and boosts flavor.
6. Wash and dry the lettuce, then tear or slice into stackable pieces roughly the size of your bread.
7. Cut the avocados in half, remove the pits, and peel. Slice into thin wedges or lightly mash in a bowl with a squeeze of lemon juice, salt, and pepper.
   • Tip: Lightly smashing the avocado makes it easier to stack without slices sliding around.

4. Toast the Sourdough

8. Heat a large skillet or griddle over medium heat. Brush the sourdough slices lightly with olive oil or a bit of bacon fat on both sides.
9. Toast the bread in the skillet until golden and crisp on both sides, about 2–3 minutes per side.
   • Tip: You want a sturdy, crispy surface to support the stack; pale toast will turn soggy faster under juicy tomatoes and avocado.

5. Build the Sourdough Avocado BLT Stack

This works well as two double-stacked sandwiches or multiple open-faced stacks. Here’s a double-stack approach:

10. Lay all four slices of toasted sourdough on a board. Spread a generous layer of garlic lemon mayo on each slice.
11. On two of the slices (these will be your base layers), add:
    • A layer of lettuce
    • A layer of tomato slices
    • 2–3 slices of bacon
    • A layer of avocado (sliced or lightly smashed)
12. Top each stack with one of the remaining sourdough slices, mayo side down, and gently press to help everything hold together.
13. Optionally, you can add more lettuce, tomato, bacon, and avocado on top for a truly towering “stack,” then secure with a long pick or skewer.

• Tip: For easier eating, you can treat this as an open-faced stack and keep everything on a single slice of sourdough per serving.

14. Sprinkle the tops with a little extra salt and freshly ground black pepper.
15. Slice each stack in half on the diagonal if making full sandwiches, or serve whole if doing open-faced stacks.

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Tips for Success

• Go for good sourdough: A sturdy loaf with a chewy crumb and crisp crust makes all the difference; thin or very soft bread will collapse under the toppings.
• Don’t skimp on toasting: Well-toasted bread resists the moisture from tomatoes and avocado and keeps that satisfying crunch.
• Season the tomatoes and avocado: A pinch of salt (and a touch of lemon on the avocado) makes the flavors pop and keeps the stack from tasting flat.
• Cook bacon crisp, not burnt: You want it crunchy enough to contrast with the avocado, but not so dark that it tastes bitter.
• Stack smart: Put lettuce directly against the mayo or bread to act as a barrier; this helps reduce sogginess from the tomatoes.
• Serve right away: This is best eaten soon after assembly, while the bread is still warm and the bacon is crisp.

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Variations & Substitutions

• Egg-topped brunch stack: Add a fried or jammy egg on top for a brunchy, knife-and-fork situation that’s somewhere between a BLT and avocado toast.
• Spicy chipotle stack: Swap the garlic lemon mayo for chipotle mayo or add a bit of hot sauce for a spicy kick.
• Greens swap: Use peppery arugula or baby spinach instead of lettuce for a different flavor profile.
• Cheese addition: Add a slice of cheddar, provolone, or pepper jack between the bacon and tomato if you want a more indulgent, melty stack (you can briefly broil it to melt the cheese).

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What to Serve With It

• Simple green salad: A light vinaigrette on mixed greens balances the richness of the bacon and avocado.
• Crispy fries or roasted potatoes: Lean into the comfort-food vibe with a classic BLT-style side.
• Tomato or vegetable soup: A bowl of soup next to your stack turns this into a cozy, diner-style lunch or dinner.
• Iced tea or lemonade: Bright, refreshing drinks cut through the richness and feel very café-style.

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Storage & Reheating

This sandwich is at its best fresh, but here’s how to handle leftovers or prep components:

• Make-ahead components:
  • Cook bacon ahead and refrigerate in an airtight container for up to 4 days. Re-crisp in a skillet or oven.
  • Mix the garlic lemon mayo up to 3 days in advance.
  • Slice tomatoes and wash lettuce right before serving for best texture.
• Storing assembled stacks:
  • Not recommended for long-term storage, as the bread will get soggy and the avocado may brown.
  • If you must store, wrap tightly and refrigerate for up to 1 day, then enjoy cold.

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Nutrition Facts (Approximate per Large Stack)

Exact numbers depend on bread thickness, bacon type, and avocado size, but for one large stacked sandwich (half the recipe):

Nutrient	Approximate Amount
Calories	~650–850 kcal
Protein	~25–30 g
Carbohydrates	~45–55 g
Fat	~40–55 g
Fiber	~8–10 g
Sugar	~5–8 g
Sodium	Moderate to high (from bacon, bread, and mayo)

This is not a low-calorie meal, but it is very satisfying, with protein from bacon, healthy fats from avocado, and complex carbs from sourdough.

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Common Mistakes to Avoid

• Using bread that’s too soft: It will collapse and get soggy quickly under juicy toppings.
• Skipping seasoning: Unseasoned tomatoes and avocado can make the stack taste bland despite the bacon.
• Overloading one layer: If you stack all the avocado or all the bacon in one spot, the sandwich becomes unstable and harder to eat.
• Assembling too early: Build the stack close to serving time so the sourdough stays crisp and the avocado stays bright.

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FAQ

Can I use regular sandwich bread instead of sourdough?

You can, but the flavor and texture will be different. Sourdough’s tang and chew are a big part of what makes this feel like an upgraded, café-style BLT stack.

How can I make this a bit lighter?

Use turkey bacon, go lighter on the mayo, and use only one slice of bread per serving as an open-faced stack. You’ll cut calories while keeping the flavor.

Can I make it vegetarian?

Yes. Skip the bacon and add smoky roasted mushrooms, tempeh bacon, or a fried egg for richness and texture.

How do I keep avocado from browning?

Toss sliced or smashed avocado with lemon juice and a pinch of salt. Assemble close to serving time, and if you need to hold it briefly, cover with plastic wrap pressed directly against the surface.

Is this good for meal prep?

It’s better as a fresh, assemble-at-the-moment meal. For partial prep, cook and store the bacon, mix the mayo, and slice the bread ahead; then toast, slice veggies, and stack right before eating.

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Conclusion

Sourdough Avocado BLT Stack takes everything you love about a BLT—bacon, lettuce, tomato—and elevates it with tangy sourdough, creamy avocado, and a bright, garlicky mayo. It’s crunchy, creamy, salty, and juicy all at once, the kind of comfort food that feels just a little bit special without asking you to spend hours in the kitchen.

If you loved this stacked sandwich, you might also enjoy creating a Breakfast Sourdough BLT with a fried egg on top next, or try a Grilled Chicken Avocado Club for another hearty, layered sandwich moment.