Garlic-Roasted Turkey BLT with Avocado and Tomato Chutney

Garlic-Roasted Turkey BLT with  Avocado and Tomato Chutney

Being from Germany, I had never eaten a BLT before I met my husband. I'd had tomato. I'd had bacon. But never the two together. The BLT was one of the very few things my husband could cook for himself back when I first met him, since its so easy and simple to put together (especially when u can’t think of anything else to cook).

In my opinion, there is nothing more classically American than a BLT sandwich. I can’t say it knocked me off my chair when I first tasted one, though. I found it sort of bland actually. Something was missing.

Then, sometime in the late 90’s, I came upon a Martha Stewart recipe which revolutionized not only my husbands BLT palate, but mine also. Martha’s BLT recipe was pretty much the same as my husband's except for one difference — it called to simply roast a few cloves of garlic and mix them into the mayo. That’s it. Didn’t think much of it until we took a bite and we both shouted, "this is the best BLT ever!" The roasted garlic made all the difference. Making an ordinary BLT taste 10 times better and more flavorful. There was no going back!

Now bacon isn’t the healthiest as we all know, but oh my gosh, bacon is so unbelievably yummy! Bacon is the one reason why I could never become a vegetarian. Seriously. But I’ve started cooking with turkey bacon more so over the past few years. Whenever possible, buy the low-sodium version of both pork and turkey bacon and watch out for those nasty preservatives and additives. And most importantly... everything in moderation. I've put my own little twist on this BLT recipe by adding a couple of slices of avocado, stuffing it with a sunny side up egg and spreading some of my homemade tomato chili chutney for some extra flavor. It doesn't get any better if you ask me.


ingredients :

4-5 strips turkey bacon

4 garlic cloves

1-2 tbsp of mayo, Vegenaise works perfectly well too

½ of an avocado, sliced

2 slices of sprouted bread or whole wheat bread, toasted

tomato chutney or 2 heirloom tomato slices, thinly sliced

lettuce, or a handful of baby spinach leaves

a sunny side-up egg


makes 1 sandwich

make it :

Heat oven to 375 degrees. Drizzle a little olive oil onto a small aluminum sheet, rub garlic cloves with olive oil, and wrap tightly. Cook until cloves are soft, 20-25 minutes. While garlic roasts in oven, fry the bacon in a heavy skillet until crisp. Transfer bacon to a paper towel to drain. Once garlic is soft, squeeze it out of each clove onto a cutting board. Transfer garlic to a little bowl and mash the garlic into the mayo (you can even make this a day ahead). Set aside. Slice the avocado. Toast bread and then spread the garlic-roasted mayo on one side of the bread. Arrange lettuce or baby spinach. Top with tomato chutney or tomato slices and bacon and avocado. Season with salt and pepper. Top with remaining bread slices, and eat right away.