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Sourdough Avocado BLT Stack is a crunchy, creamy twist on the classic BLT that layers toasted sourdough, smashed avocado, and crisp bacon into a tall, satisfying handheld stack. I make this when I want a quick lunch that feels special—it’s one of my go-to recipes for busy weekends and it always comes together in under 30 minutes. If you like avocado-forward dishes, you might also enjoy this playful sweet-savory bake I use for brunch treats: avocado chocolate chip muffins.

Why Make This Recipe

Big flavor in a simple format: the tang of sourdough with creamy avocado and smoky bacon is a winning trio.
Fast and flexible: you can have it ready in about 25 minutes, perfect for weekday lunches.
Balanced nutrition: healthy monounsaturated fats and fiber from avocado plus protein from bacon.
Great for casual entertaining: stack a few and slice them into smaller portions for a crowd.
Personal insight: I love this recipe because toasting the sourdough and seasoning the avocado properly turns a basic sandwich into a restaurant-style plate.

I also like pairing bright summer sides like an avocado corn salad for a full meal, especially when tomatoes are at their peak: avocado corn summer salad with cilantro pairs beautifully.

Recipe Overview

Prep time: 10 minutes
Cook time: 15 minutes (bacon + toast)
Total time: 25 minutes
Servings: 2 large stacks (or 4 smaller sandwiches)
Difficulty: Easy
Method: Oven-baked or pan-fried bacon, pan or toaster-toasted sourdough, quick assembly with smashed avocado and dressed tomatoes.

My Experience Making This Recipe

I tested this recipe several times to balance textures—especially the toast vs. avocado moisture. I learned that thicker sourdough slices (about 1/2 inch) hold up best and that oven-baked bacon crisps evenly with less mess.

How to Make Sourdough Avocado BLT Stack

Start by crisping 6 slices of bacon on a baking sheet in a single layer at 400°F for 12–18 minutes depending on thickness. While the bacon cooks, toast four 1/2-inch slices of sourdough in a skillet or toaster until golden and brush them lightly with olive oil or melted butter. Smash 1 ripe avocado with 1 teaspoon lemon juice and 2 tablespoons mayonnaise, then season with 1/4 teaspoon salt and a pinch of black pepper. Assemble by spreading avocado on the toast, layering sliced tomato, mixed greens, and bacon, then stack and press gently before slicing.

Expert Tips for Success

Bacon technique: Bake bacon at 400°F on a wire rack over a sheet pan to keep it extra crispy and let the fat drip away.
Avocado ripeness: Use an avocado that yields to gentle pressure but isn’t mushy; overripe avocados will make the bread soggy.
Toast thickness: Cut sourdough slices 1/2 inch thick so they toast crisp on the outside and stay tender inside.
Knife skills: Use a serrated knife to slice the stack cleanly without crushing the layers.
Equipment: A cast-iron skillet is great for toasting bread and searing tomato slices quickly for extra flavor.

For a different protein idea, I sometimes swap the bacon for salmon-based bites—these baked salmon meatballs with avocado sauce make a lovely, lighter pairing: baked salmon meatballs with avocado sauce.

How to Serve Sourdough Avocado BLT Stack

Serve immediately with a simple green salad and lemon vinaigrette for balance.
Cut the stack into halves diagonally and secure with a toothpick for easy handing at brunch.
Offer pickles or quick-pickled red onions on the side to cut the richness.
For a fuller dinner, present the stack alongside a vibrant grain bowl like these BBQ salmon bowls with mango-avocado salsa for a bright contrast: BBQ salmon bowls with mango-avocado salsa.

Storage and Reheating Guide

Store components separately for best results: cooked bacon in an airtight container in the refrigerator for up to 4 days, toasted sourdough in a paper bag at room temperature for 1 day, and smashed avocado in an airtight container with plastic pressed on the surface for up to 24 hours. Assembled stacks do not freeze well because avocado and toast degrade; instead, pre-cook bacon and toast, then assemble fresh. To reheat bacon, warm on a baking sheet at 350°F for 5–8 minutes to regain crispness; re-toast bread in a 350°F oven for 3–5 minutes or use a toaster.

Recipe Variations

Gluten-free: Use thick-cut gluten-free sourdough or your favorite sturdy gluten-free loaf; toast carefully as GF bread can dry out faster.
Vegetarian: Replace bacon with smoked tempeh slices or marinated eggplant bacon for a smoky bite.
Dairy-free: Swap mayonnaise with mashed avocado mixed with a touch of Dijon mustard and lemon for creaminess without dairy.
Spicy twist: Stir 1 teaspoon chipotle powder into the avocado spread or use chipotle mayo for a smoky heat reminiscent of avocado egg rolls with chipotle ranch flavors: avocado egg rolls with chipotle ranch.

Nutritional Highlights

Good source of monounsaturated fats and vitamin E from avocado, which support heart health.
Sourdough provides fiber and may be easier to digest for some people compared with conventional bread.
Allergen notes: contains wheat (bread) and may contain eggs if you use mayonnaise; bacon is pork-based. Portion guidance: one stack per person is a hearty lunch; cut into halves for lighter portions.

Troubleshooting Common Issues

Soggy bread: Toast the sourdough longer or spread a thin layer of mayo on the bread first to create a moisture barrier.
Browning avocado: Add lemon or lime juice and keep the surface covered with plastic wrap to limit air exposure; use within 24 hours.
Unevenly cooked bacon: Use the oven-bake method and rotate the pan once mid-cook for consistent crisping.

Frequently Asked Questions

Q: Can I make this ahead for a picnic?
A: Partly—cook the bacon and toast the bread ahead, and keep them in separate containers. Pack the smashed avocado in an airtight container with plastic pressed on the surface and assemble just before eating to avoid sogginess.

Q: How ripe should the avocado be for best texture?
A: Aim for an avocado that yields to gentle pressure but isn’t overly soft or brown inside. Too firm and it won’t mash smoothly; too soft and it will make the toast soggy.

Q: What’s the best way to get evenly crisp bacon every time?
A: Bake bacon at 400°F on a wire rack or directly on a parchment-lined sheet pan, spacing slices apart. This gives consistent heat and minimal curling, producing evenly crisp slices.

Q: Can I make this gluten-free or vegetarian while keeping the same flavor profile?
A: Yes—use sturdy gluten-free bread toasted longer, and swap bacon for smoked tempeh or a well-seasoned mushroom/eggplant “bacon” to retain the smoky, savory character.