Recipe courtesy of Tia Mowry
Episode: Beach Picnic
Tia's BLT Sandwich
55 min
30 min
6 servings
55 min
30 min
6 servings


Spicy Sweet Bacon:
  • 2 tablespoons lightly-packed light brown sugar
  • 1 tablespoon ancho chile powder 
  • 2 teaspoons paprika 
  • 1/8 teaspoon cayenne pepper 
  • 12 slices thick-cut bacon (about 1 pound)
Herb Mayo:
  • 1 clove garlic
  • 1/4 cup cilantro leaves 
  • 1/4 cup parsley leaves 
  • 2 tablespoons chopped chives 
  • 1 cup mayonnaise 
  • 1 tablespoon Dijon mustard 
  • Zest of 1 lemon 
  • Kosher salt and freshly ground black pepper 
Sandwich Build:
  • 6 small ciabatta sandwich loaves, sliced in half lengthwise
  • 2 tomatoes, sliced 1/4 inch thick 
  • 6 leaves green leaf lettuce, trimmed to fit bread size 
  • 1 avocado, sliced 
  • Dill pickles, for serving 


For the bacon: Preheat the oven to 400 degrees F. Line 2 baking sheets with foil. Set a baking rack over the baking sheet.

In a small bowl, whisk together the sugar, ancho, paprika and cayenne. Arrange the bacon strips on the rack and sprinkle the tops with all of the spice mixture. Gently push the spice mixture onto the bacon. Bake, rotating halfway through, until sizzling and lightly browned, 22 to 25 minutes.

Remove the bacon from the sheet pan to a paper towel-line plate and let cool. Cut the bacon in half.

For the mayo: In a food processor, add the garlic, cilantro, parsley and chives and pulse, until the herbs are all chopped. Add the mayonnaise, mustard, lemon zest, salt and freshly ground black pepper and pulse until all the ingredients are well combined. Season to taste. Set aside. (Yield: 1 cup.)

To build the sandwiches: Spread 1 1/2 teaspoons of herb mayo on the cut-sides of the bread. Layer 2 tomato slices, a leaf of lettuce, 4 pieces of bacon and 3 pieces of sliced avocado on the bottom halves of the bread. Add the tops and serve with pickles if using.

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