The Barefoot Contessa knows how to turn any dish into a main event – like this elevated Lobster BLT with avocado where she whips up a quick sauce with mayo, ketchup and pickle relish for an updated version of a classic sandwich.
Active Time: 20 minutes plus assembly time
Total Time: 30 minutes
Yields: 4 sandwiches
4 slices thick-cut Applewood smoked bacon
½ cup good mayonnaise, such as Hellmann’s
¼ cup ketchup, such as Heinz
1 Tbsp sweet relish
Kosher salt and freshly ground black pepper
2 ripe Hass avocados, pitted and peeled
Juice of 1 lemon
8 (½ -inch-thick) slices good bakery white bread, lightly toasted (see Cook’s Note)
4 large Bibb, Boston, or butter lettuce leaves
4 (¼ -inch-thick) ripe red tomato slices (1 large tomato)
½ pound cooked lobster meat, sliced (see Cook’s Note)
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1. Preheat the oven to 400°F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
2. Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, ¼ tsp salt, and ⅛ tsp pepper in a medium bowl and set aside. Slice the avocados crosswise ¼ -inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
3. To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
Cook’s Note: To toast the bread in the oven, arrange the slices on a sheet pan and place in a preheated 400°F oven for 10 minutes, until lightly toasted. If you buy cooked lobsters, two (1 ¼ lbs) lobsters will yield ½ lb of lobster meat.
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