California BLT Sandwich with Hummus
This post is in partnership with Sabra.
Confession time. It took years for me to join the BLT bandwagon. It happens to be Connor’s favorite BLT sandwich of all time, and I’m pretty sure his infatuation passed itself onto me at some point in our relationship.
You see, I didn’t love bacon growing up. I just heard a collective intake of breath from all of you reading this post, and I get it. You didn’t like bacon? Yes, I was that kid. Somehow, along the way, I got over this aversion and embraced bacon as long as it is very crispy!
One thing I’ve never quite gotten over is my dislike of mayonnaise. I like it in egg salad and tuna sandwiches (and am all for homemade mayonnaise every now and then), but that’s about it.
As most of you already know, BLT sandwiches are traditionally made with mayonnaise. I’ve always gotten around this by substituting the creaminess of mayo with mashed avocado (technically, a ‘Caliornia BLT’ or ‘BLAT’). All BLT sandwiches should contain avocado. It’s just a fact.
Recently, my friends at Sabra introduced a new line of wholesome, refrigerated hummus sandwich spreads, and I’ve been dying to try them on my favorite sandwiches. I’ve always loved spread traditional hummus on bread and toast (remember this spicy hummus avocado toast?!).
The spreads come in easy-to-use squeezable bottles and come in a variety of flavors, including sea salt & cracked pepper, garlic herb, and honey mustard. It is a wonderful alternative to mayonnaise, because it offers healthy protein and fiber, and contains 75% less fat.
As it turns out, hummus is an incredible addition to a traditional BLT. I used the Sabra sea salt and cracked pepper hummus spread, which has a lovely fresh pepper flavor and paired well with the fresh tomato.
My favorite way to elevate a normal BLT is to use summer ripe tomatoes. If your sandwich only contains a few ingredients – bread, crispy bacon, avocado, lettuce, and tomato – the key is to use only the best!
My next biggest tip is to bake your bacon! I’m sure many of you are already doing this, but it saves cleanup and the bacon cooks and crisps incredibly consistently.
How To Cook Bacon in the Oven:
Preheat an oven to 375°F (190°C) with a rack in the center position. Line a baking sheet with aluminum foil and lay the bacon strips flat on the foil. Bake for 15 to 20 minutes, flipping the bacon slices halfway through. Transfer the bacon slices to a paper-towel lined plate to cool slightly before using.
California BLT Sandwich with Hummus
Ingredients
- 2 thick-cut slices of bread toasted
- Sabra Sea Salt and Cracked Pepper Hummus Spread
- ½ ripe avocado thinly sliced or smashed
- 1 large slice ripe omato
- 3-4 slices crispy bacon
- 1-2 butterhead lettuce leaves
Instructions
- Spread a medium layer of hummus spread on each piece of toasted bread. Layer one piece with sliced or smashed avocado, sliced tomato, crispy bacon, and lettuce and top with the remaining piece of toast with the hummus spread facing down. Slice in half and serve immediately.
Tips for Success:
- To Cook Bacon in the Oven: Preheat an oven to 375°F (190°C) with a rack in the center position. Line a baking sheet with aluminum foil and lay the bacon strips flat on the foil. Bake for 15 to 20 minutes, flipping the bacon slices halfway through. Transfer the bacon slices to a paper-towel lined plate to cool slightly before using.
This recipe post is in partnership with Sabra. I am proud member of the Sabra Tastemaker program! Thank you for supporting brands that I love.
4 Comments on “California BLT Sandwich with Hummus”
This BLT looks amazing! And using hummus instead is brilliant. I’m not a huge of the white gloopy stuff so this sandwich is calling my name.
I was never into BLTs when I was younger before either. For me, it was the mayo. I hate it. Now, I don’t eat pork, but I will definitely need to try it with turkey bacon one day because the hummus spread sounds like it is amazing in this sandwich!
I love all of Sabra’s stuff. And BOY do I love bacon!
There’s nothing like a classic BLT and I love the addition of hummus! Why didn’t I think of that?