California BLT

This October 2017 photo shows a California BLT in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)

Servings: 4 sandwiches

Start to finish: 25 minutes

8 slices thick-cut bacon, halved crosswise

1/2 cup mayonnaise

2 teaspoons minced tarragon

2 teaspoons fresh lemon juice

Kosher salt and freshly ground pepper to taste

8 slices good bread, country white, sourdough, multigrain, your choice

1/2 teaspoon finely minced garlic

1 large tomato, sliced

1 avocado, peeled, pit removed, and sliced

4 slices romaine heart lettuce, sliced crosswise

1/3 cup sprouts, such as broccoli sprouts

Preheat the oven to 400 F, and place a wire cooling rack in a rimmed baking sheet.

Lay the bacon on the wire rack and bake for 15 to 20 minutes, until crisp (the bacon will crisp up a bit more as it cools, so take it out when it still has some pliability).

Meanwhile, in a small bowl, combine the mayonnaise, tarragon, lemon juice, and salt and pepper. Spread a thin layer of the mayonnaise mixture on one side of each of the slices of bread. (You should use less than half the mayo mixture). Heat a large skillet over medium heat. Place as many of the bread slices in the skillet as will fit, mayo side down. Allow to cook until very lightly brown, about 2 minutes, then remove from the skillet and repeat with the remaining slices. Set aside.

Stir the minced garlic into the rest of the mayo mixture. Divide the remaining mayo mixture over the bread slices, on the untoasted side. Layer the tomato, avocado, lettuce and a generous pinch of sprouts on top of the bread. Top with the remaining slices of bread, toasted side up. Cut in half, and serve.

Nutrition information per serving: 473 calories; 229 calories from fat; 25 g fat (5 g saturated; 0 g trans fats); 18 mg cholesterol; 899 mg sodium; 52 g carbohydrate; 5 g fiber; 8 g sugar; 14 g protein.

Katie Workman, Associated Press