Food & Cooking Recipes Appetizers Guacamole BLT 5.0 (1) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 A classic BLT is augmented with fresh focaccia, mashed avocado and mayonnaise. Intensely-flavored oven-dried tomatoes replace juicy beefsteak slices. Ingredients 1 ½ pounds bacon 4 ripe avocados, pitted and peeled (1 ½ pounds) Juice of 1/2 lime Focaccia Oven-Dried Tomatoes 1 to 2 heads Bibb lettuce, leaves separated, or 1/2 head Boston lettuce ¼ cup Homemade Mayonnaise, or prepared Directions Preheat oven to 400 degrees. Place bacon in a single layer in two 11-by-17-inch rimmed baking sheets. Cook in the oven until browned and crisp, turning over halfway through cooking time, 15 to 20 minutes. You may need to drain off some of the fat about halfway through cooking time. Transfer bacon to a paper-towel-lined pan to drain; discard fat. Place avocadoes in a bowl with lime juice, and mash with a fork until chunky but spreadable. Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, if desired, and top sandwich. Cut into 12 squares, and serve. Print