The Ultimate Blat

Let's Cook

1. Step 1.

   Prepare the grill for direct/indirect cooking with a target range of 375 to 400 degrees F.

2. Step 2.

   While the grill is coming to temperature, make the mayonnaise: In a medium bowl, add 1 tablespoon freshly squeezed lemon juice, 1 egg yolk, 2 cloves minced garlic, 1 teaspoon Dijon mustard, and 1 teaspoon white wine vinegar. Whisk quickly for at least 30 seconds to combine.

3. Step 3.

   Very slowly add a small amount of the oil (½ cup avocado oil and ½ cup extra-virgin olive oil combined) while continuing to whisk vigorously. Gradually add the rest of the oil in a very slow, thin stream, whisking constantly until the mayonnaise thickens and turns pale yellow, about 4 to 5 minutes total.

4. Step 4.

   Stir in ¼ teaspoon kosher salt and ¼ teaspoon Sweet Rub (or your favorite pork rub or cayenne pepper). Taste and adjust seasoning as desired. Set aside.

5. Step 5.

   On the indirect side of the grill, lay out 8 pieces of thick-cut bacon perpendicular to the grates so they don't fall through. Cover and cook for 12 to 14 minutes, or until crispy. If your grill space is small, rotate the bacon between direct and indirect sides as needed. Remove and set aside.

6. Step 6.

   While the bacon finishes, grill the avocados: Place 2 avocados (halved, pit removed) flesh side down over direct heat for no more than 3 minutes. Flip to the skin side and cook for another 3 minutes to soften. Remove, slice, and set aside.

7. Step 7.

   Place 8 slices of sourdough bread (or your favorite bread) over direct heat and cook for no more than 2 minutes per side, until lightly toasted.

8. Step 8.

   Construct each sandwich: Spread a layer of mayonnaise on one side of each bread slice. On the bottom slice, layer 2 pieces of butter lettuce, 2 thick slices of tomato, slices from half a grilled avocado, 2 pieces of bacon, and another spread of mayonnaise. Sprinkle finishing salt to taste, then top with the remaining bread slice.