Avocado Lettuce Tomato Sandwich (ALT)

Have you ever written a list of your favorite foods? Avocado is at the top of my list. Yes of course there are other favorites—artichokes, blueberries, a good steak—but avocado is queen of them all. As long as I can remember, my family has always had avocados in the house, either out on the counter ripening, or in the fridge. For a couple glorious years we even had an avocado tree, until it died in a freeze. :-(

So no wonder my father’s most treasured sandwich is, as he affectionately calls it, the A.L.T.—avocado, lettuce, and tomato, on toast. Of course he thinks he invented this sandwich, and he did, as have thousands of other avocado lovers around the world. I once asked him, why not add bacon? His response? A grumbled, “Why should I? It’s perfectly fine with avocado,” along with a look that said, if I wanted a BLT I would have made a BLT. That’s my dad. Do not get between him and his food. Of course if you want to add a couple strips of bacon to your ALT (that would make it a BLAT), be my guest!

Avocado Lettuce Tomato Sandwich (ALT) Recipe

  • Prep time: 10 minutes

The key to a delicious A.L.T. is salt. The flavor of both avocados and tomatoes shines with the addition of a little sprinkling of salt.

Ingredients

  • Toasted whole grain bread
  • Sliced avocado (see How to Cut and Peel an Avocado)
  • Lettuce (Boston Bibb or butter lettuce work well)
  • Sliced fresh tomato
  • Kosher salt
  • Mayonnaise

Method

1 For each sandwich, toast two slices of whole grain bread. While the bread is toasting, slice your tomato and avocado.

2 Slather as much (or little) mayonnaise as you like on one side of each slice of toasted bread. Add a layer of sliced avocado and sprinkle a little kosher salt over it. Add a layer of lettuce and a layer of sliced tomatoes. Sprinkle a little salt over the tomatoes too.

3 Top with the second slice of toasted bread. Cut the sandwich in half if you want, to make it easier to eat.  Enjoy!

Avocado Lettuce Tomato Sandwich on Simply Recipes

45 Comments

  1. Wilma

    When the tomatoes in my garden start coming in I make toast bread. Fill the toast with cheese, spinach, red onion, tomato and avocado. And a generous slavering of mayo. Sometimes I’ll grill it if I’m feeling adventurous.

  2. Bebe

    I am fascinated to see a “recipe” for a sandwich that has been a staple in this California kid’s home since she was a child – except that it usually has a couple of strips of crisp bacon. BLAT. A BLT with Avocado. Doesn’t sound too good as an acronym, but it is a delicious sandwich.

    The ingredients are the key. Including Hellman’s (Best Foods in the West) Real Mayonnaise and good wheat bread. No Wonder Bread-type bread, please. Your bread looks exactly like one we are using now. And Lawry’s Seasoned Salt is great on this along with fresh ground pepper, which is a must with avocado.

    Yummm.

  3. Sandy S

    ALTs are so yummy! I could probably live on them. I sometimes add cream cheese, or fry up some mushrooms in butter and add them. But, I usually just slice the avocado while it’s still in the peel, open the slices up a bit and spritz it with lemon juice before adding it to the sandwich with dash of pepper and/or salt free herb blends. ALTs also make great lettuce wraps that are even good without the mayo. A great way to have guilt free seconds!

  4. Julia M. Arnold

    The first time I had avocado, I was about 20 yrs. old, I’m now 78 yrs. old and, of course, still eating avocados.
    Anyway, the first time I had it was in a restaurant in NYC. It was a first course…simply a half an avocado on a plate, the pit removed and a simple delicious vinaigrette where the pit had been. You ate it with a spoon, just like a grapefruit. It was divine!

    • Elise

      Hi Julia, that’s still how I usually eat avocado—cut in half, pit removed, avocado still in its skin (it makes a perfect cup to hold it!), and with a squirt of fresh lemon juice and a sprinkle of salt right in the hole where the pit had been. So good!

    • Gary

      Julia, thank you for posting. You are bringing some delicious and good memories of mine because when I was also in my 20′s the only way I knew or liked my avocados was with a Dijon vinaigrette, a little bit on the creamy side, and fill the center piece of the avocado. I am going to try this sandwich and add the same vinaigrette.

  5. Lisa

    Elise,
    Who (in their right mind) could ignore a lovely ripe Haas avocado??

    I love to make a sandwich (toasted bread) with canned baby shrimp, avocado, and alfalfa sprouts. Best with a mayo/ketchup mixture…generously placed on both sides of the bread.

    YUMM!!!

  6. Waldemar Filipczak

    Simple and delicious!!!!
    Avocado is my wife and my favorite. We use it on bread – instead of butter.
    Do you know that during the 1700s, European sailors used the avocado as a spread for biscuits, which led to the name “midshipman’s butter.”

  7. Sally

    I’ve done the BLT, BLAT and also a C-BLAT (chicken) but never thought of an ALT (ALTernate?). I’ll be making this very soon. Thanks for the idea!

  8. Tom

    What a great change from a blt. I love avocado, but usually only use them for guac, or just eating them plain or on a burger. I really like the idea of an alt.

  9. Shirley Kaiser

    I’ve made this exact sandwich many times. It’s so, so good. I also vary it with adding a little yellow onion, maybe some sort of cheese, homemade bread or other bread, and occasionally some uncured and trimmed bacon… depends on what I have on hand.

    At any rate, this is a yummy, yummy sandwich. Avocados are a staple at my house. :-)

    BTW, I bought some avocados at the local farmers’ market yesterday (the one at Country Club Plaza here in Sacramento). Always so amazing. I’m having an avocado feast the next several days, that’s for sure. So your sandwich recipe is perfect timing. :-)

  10. Moira

    If I have it on hand, some herb cheese like a boursin adds another layer of flavor. Also grew up with avocados but Mom didn’t care for tomatoes so at the sandwiches without for a number of years. Avocado on most any sandwich is a winner. Favorite way tho, is halved, with bay shrimp, a dollop of cocktail sauce and a squeeze of lemon or lime.

  11. Shari

    I love this sandwich, we make it all the time, only we add a slice of red onion, a little mustard, and a sprinkle of cayenne pepper!

    Delicious!

  12. Jeff Gray

    try using squaw bread with the BLAT and it becomes a BLAST…

    its amazing how much better it tastes and sounds..

    oh yeah and yo can put turkey on it as well BLASTT>>>>

  13. Jane

    What a great sandwich. When I make a sandwich like this, I always lay the bread together as if it is already a sandwich and toast it stacked in the toaster oven. That way I get great crunch on the outside and soft on the inside.
    My favorite avocado sandwich is just toast with a half of an avocado mashed across it. Add a splash of olive oil, salt and pepper and you have a great smashwich!

  14. Julia M. Arnold

    At one time there was a “diet” couple who wrote a book called “Fit for Life”. Their sandwich with avocado became a favorite of mine. You don’t slice the avocado. Instead, you cut a ripe avocado, remove the pit and then, as you would squeeze a lemon, you squeeze the half avocado over the bread, add some mayo and tomato and red onion. Really good!

  15. ici

    Had a BLAT in Australia last year while killing time between landing and getting into the hotel and it was awsome. Never thought to add advocado to a BLT.

  16. Cindy S

    I discovered avocados fairly recently and just absolutely adore them! I put avocados on a fried egg sandwich with a little cheese and herbs. I’m always looking for new and delicious ways to use them. However, at 1.80/each here in Michigan currently, I have to be very judicious and make sure I get the most “bang for my buck”. Thanks for all ideas :) PS – thanks for posting such an elegantly simple “recipe” – I would have never come up with this on my own!

  17. Emily

    Loved reading the comments and everyone’s variation of their fave avocado sandwich! Mine is a few slices of avocado on 1 piece of whole grain toast with thin sliced layered tomato and sometimes a few slivers of red onion. The key is lemon pepper on the avocado and salt on the tomato! I never tire of it.

  18. Julie

    Love this. I make the same sandwich all the time, except instead of plain mayo I make a garlic/Sriracha version. It is so tasty, especially on good whole grain or sourdough.

  19. Jessica

    My husband do a BEAT, Bacon, Egg, Avocado, Tomato for a breakfast for dinner riff. I don’t much care for lettuce, but will occasionally add baby spinach. BTW, I love your blog and am a long time reader and implementer of your recipes.

  20. Susan

    When my husband and I lived in the Philippines (eons ago), our cook prepared my now favorite variation to add to the ALT. She butterflied a huge prawn, breaded it and sautéed it (with a small strip of lemon zest in the oil to add some freshness and flavor) to take center stage in the ALT sandwich. One large prawn butterflied was big enough to cover an entire slice of bread. I thought I’d died an gone to heaven…and I’m not a seafood lover! I still make it as a dinner sandwich occasionally. Buying only one or two huge prawns to make a couple of sandwiches isn’t so expensive as to make it an unreasonable purchase for a casual dinner.

  21. Theresa

    I would not or never include bacon in this, I would use a “French bread”, and add some thinly sliced ham, some boiled eggs, some cheese, and a little mayonnaise, with the lettuce and tomatoes, with some salade sprouts…that’s how we do this in Belgium! Bon Appetit!

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