Elevate Your Sandwich Game with a California Style BLT

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Ah, the classic BLT – a tried and true favorite that’s been gracing lunch tables for generations. But why settle for ordinary when you can take things up a notch with a California twist? Get ready to bid farewell to boring sandwiches and say hello to the BLT with Avocado, Prosciutto and Arugula.

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Recipe card, images, and description updated 2/7/24.

open faced BLT with avocado

How to Make a California Style BLT with Avocado

I know you know how to make a BLT. And I know you know that the BLT is arguably the best sandwich that ever existed. But I wanted to share how we make them here in California, and how you should be making them whether you live in the Golden State, or in Minnesota.

Truth is, I could eat these sandwiches every single day in summer. There is something so beautiful about the marriage of salty bacon (in this case prosciutto), creamy avocado, tart tomatoes, and spicy arugula. Like good tomatoes themselves, this sandwich is a strictly seasonal affair. It just doesn’t taste the same with winter tomatoes grown in greenhouses. Mine come from my tomato vines in the back yard, or a local ranch that’s only open August through October.


  • 4 slices of your favorite Gluten-Free Whole Grain Bread
  • 4 slices of prosciutto (because regular bacon is so last season)
  • 1 large, juicy tomato (seriously, don’t skimp on the tomatoes)
  • 1 avocado (because everything’s better with avocado)
  • ½ cup of wild arugula (for that extra kick)
  • 2 tablespoons of mayo (use whatever floats your sandwich boat)
  • Salt and pepper to taste (because seasoning is key, people)
Ingredients for california style blt with avocado


  1. Start by toasting those bread slices to golden perfection. No one likes a soggy sandwich, am I right?
  2. Heat up a frying pan and toss in the prosciutto. Cook it up until it’s nice and crispy, because life’s too short for soggy bacon (or in this case, prosciutto).
  3. Now, onto the star of the show – the tomatoes and avocado. Slice ’em up nice and thick, because we’re not messing around here.
  4. Slather each slice of toast with mayo, because mayo makes everything better. Don’t be shy – go ahead and spread it on thick.
  5. Layer on the arugula, followed by those juicy tomato slices and creamy avocado. Season ’em up with a sprinkle of salt and pepper, because balance is key.
  6. Top it all off with the crispy prosciutto, because every sandwich deserves a little crunch.
  7. Finally, crown your creation with the remaining bread slices and behold – the ultimate California Style BLT is born.

Serve it up immediately and prepare to have your taste buds blown away. Trust me, once you’ve had a taste of this California-inspired masterpiece, there’s no going back to ordinary sandwiches.


Can I use regular bacon instead of prosciutto?

Sure, if you’re feeling traditional. But why settle for bacon when you can upgrade to prosciutto? It’s like bacon’s sophisticated cousin – equally delicious, but with a touch more class.

Can I add other toppings to my California Style BLT with Avocado?

Absolutely! Get creative and add your favorite toppings – sliced cucumber, sprouts, or even a drizzle of balsamic glaze would all be delightful additions.

What’s the secret to picking the perfect avocado?

Look for one that’s firm yet yields slightly to gentle pressure. And whatever you do, don’t go for the store-bought greenhouse tomatoes – trust me, they just don’t compare to the real deal.

Can I make this sandwich ahead of time?

While it’s best enjoyed fresh, you can assemble the components ahead of time and then assemble when you’re ready to eat. Just hold off on adding the avocado until the last minute to prevent it from browning.

So there you have it, folks – the BLT-California Style: a sandwich so delicious, it’ll have you California dreamin’ with every bite. Go ahead, give it a try, and prepare to elevate your sandwich game to new heights.

Sure a BLT tastes fine on toasted white bread (gluten free, obvs) with iceberg lettuce and plain ‘ole bacon. But if you stack it high, with the ingredients listed above, your lowly lunchtime sandwich might just be elevated to dinner. I’ve even served these to guests, much to their delight-and mine too frankly, because they are SO easy to put together.

California Style BLT with avocado, prosciutto and arugula.

More inspired gluten free lunch ideas:

Did you make this California Style BLT with avocado recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Elevate Your Sandwich Game with a California Style BLT

Alison Needham
Rev up your boring BLT with some simple additions that are packed with amazing flavor. We eat these often in summer–even for dinner. Make these only with the freshest tomatoes–a store bought greenhouse tomato just isn’t the same.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 2 servings
Calories 488 kcal


  • Toaster
  • Large skillet


  • Toast the bread slices and set aside. Heat a large frying pan over medium heat. Add the prosciutto and cook, turning occasionally, until the prosciutto is crisp. It takes just a few minutes.
  • Slice the tomato into thick slices and the avocado into thinner ones.
  • Spread the bread evenly with the mayo. Layer arugula evenly over two slices of bread. Top arugula with tomato slices, then the avocado slices. Season the tomato and avocado slices lightly with salt and pepper. Top with crispy prosciutto.
  • Finally top sandwiches with remaining bread slices. Serve immediately.


Serving: 1sandwichCalories: 488kcalCarbohydrates: 38gProtein: 11gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 16mgSodium: 471mgPotassium: 765mgFiber: 10gSugar: 6gVitamin A: 794IUVitamin C: 19mgCalcium: 98mgIron: 3mg
Keyword BLT, BLT Sandwich, BLT with avocado, California Style BLT, Gluten free sandwich
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