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BLTA Sandwich

Prep Time:20 Minutes
Cook Time:20 Minutes

Nutritional Information

The grilled avocado makes this BLT sandwich rich and creamy and the roasted Roma tomatoes add another depth of flavor.


  • Rye Bread, see recipe and follow as directed
  • 10 slices jowl bacon, cooked crisp and drained
  • 1/2 pound Roma tomatoes
  • as needed olive oil
  • to taste dried herbs of your choice
  • to taste garlic powder
  • to taste kosher salt
  • 1 head red leaf lettuce
  • 1 each avocado, cut in half, pitted


  • 1. For the Tomatoes:
  • 2. Preheat EGG to 350 degrees F, using indirect heat. Line a baking pan with foil and grease with pan spray. Set aside.
  • 3. Slice the Roma tomatoes into quarters lengthwise. Place them in a bowl and toss them with the olive oil, dried herbs, garlic powder and salt.
  • 4. Lay the Roma tomatoes out on the prepared baking pan in one layer. If you have a drying rack, place the drying rack on top of the baking pan and lay the tomatoes on the rack. Roast the tomatoes until they have begun to dry out and toast, about 10 minutes. Remove from the EGG and let cool.
  • 5. Slice the rye bread into 1/4 inch - 1/2 inch thick slices. Preheat EGG to 400 degrees F using direct heat with a cast iron grate. Grill the bread on each side until char marks form.
  • 6. Assemble the sandwich with the remaining ingredients and tomatoes as desired and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828