Finding a good gluten-free sandwich that actually tastes like the real thing can feel like searching for a needle in a haystack. Between dry, crumbly bread that falls apart and substitutes that just don’t quite hit the mark, making a proper BLT when you’re avoiding gluten often ends in disappointment.
That’s why this gluten-free BLT sandwich recipe has become my go-to lunch solution. It’s just as satisfying as the classic version, holds together perfectly, and uses easy-to-find ingredients that make the whole process stress-free. Plus, it takes less than 10 minutes to put together.
Why You’ll Love This BLT Sandwich
- Gluten-free friendly – Perfect for those with gluten sensitivities or celiac disease, this sandwich lets you enjoy a classic BLT without worry.
- Homemade garlic mayo – The roasted garlic mayo takes this sandwich from good to great – it’s way better than anything you can buy at the store.
- Added nutrition – The addition of creamy avocado not only adds amazing flavor but also brings healthy fats and extra nutrients to this classic sandwich.
- Simple ingredients – While the garlic needs roasting time, the ingredients are straightforward and easy to find in any grocery store’s gluten-free section.
What Kind of Bacon Should I Use?
For a BLT, the bacon is really the star of the show, so choosing the right type makes all the difference. Regular-cut bacon works great, but if you’re a serious bacon lover, thick-cut bacon can add an extra satisfying crunch and meaty bite to your sandwich. Since this recipe calls for smoked bacon specifically, you can pick from varieties like applewood-smoked or hickory-smoked – both add their own unique flavor to the sandwich. Just keep in mind that thick-cut bacon will need a few extra minutes in the pan to get crispy, and it’s always best to cook it low and slow to prevent burning. If you’re watching your sodium intake, you can opt for lower-sodium bacon, which still gives you all that great bacon flavor with less salt.
Options for Substitutions
This sandwich recipe is pretty adaptable – here are some helpful swaps you can try:
- Gluten-free bread: While you need to stick with gluten-free bread to keep this recipe celiac-friendly, you can use any variety you like – brown rice bread, quinoa bread, or even gluten-free sourdough all work great.
- Avocado oil: You can swap this with olive oil or any neutral-flavored oil for roasting the garlic.
- Mayo: Feel free to use vegan mayo or Greek yogurt (though yogurt will make it tangier). Mashed avocado can also work as a spread.
- Bacon: Turkey bacon works well for a lighter option. For vegetarian versions, try tempeh bacon or mushroom bacon, though cooking times will need to be adjusted.
- Green leaf lettuce: Any leafy green works here – try romaine, butter lettuce, or even baby spinach.
- Avocado: If avocados aren’t ripe or available, you can skip them or use cucumber slices for a different kind of fresh crunch.
Watch Out for These Mistakes While Cooking
The biggest challenge when making a gluten-free BLT is ending up with soggy bread, so toast your gluten-free bread slices until they’re golden brown and let them cool slightly before assembling – this creates a barrier against the moisture from tomatoes and garlic aioli. Speaking of tomatoes, a common mistake is not patting them dry with paper towels, which can make your sandwich wet and fall apart quickly. When cooking bacon, avoid cranking up the heat too high as gluten-free bread tends to be more delicate – instead, cook it on medium-low heat until crispy, and drain it well on paper towels to prevent excess grease from seeping into your bread. For the best texture and flavor, spread your garlic aioli on both sides of the toasted bread, and layer your ingredients in this order: lettuce (on the bottom to protect the bread), bacon, tomato, and avocado – this strategic layering helps maintain the sandwich’s structural integrity.
What to Serve With BLT Sandwiches?
A BLT sandwich is already pretty filling on its own, but adding some simple sides can make it into a complete meal. I love serving these sandwiches with classic potato chips for that satisfying crunch, or you can go the healthier route with some sweet potato chips. A light cucumber salad or coleslaw works great as a fresh side dish, keeping things simple but adding some extra veggies to your plate. For something warm, a small bowl of tomato soup makes this lunch extra cozy, especially on chilly days – just make sure to check that it’s gluten-free if you’re being strict about avoiding gluten.
Storage Instructions
Prep Components: The roasted garlic aioli can be made up to 3 days ahead – just keep it in a sealed container in the fridge. It actually gets even more flavorful after a day! For the bacon, you can cook it ahead and store it in the fridge for up to 2 days, then just warm it up when you’re ready to make your sandwich.
Keep Fresh: If you’ve already assembled your sandwiches, they’re best eaten within 2-3 hours. To pack for lunch, keep the components separate and assemble just before eating. This prevents the bread from getting soggy and keeps the lettuce crisp. Wrap the bread slices separately from the fillings.
Pack: For a packed lunch, store the aioli in a small container, keep the lettuce and tomato in another container, and wrap the bacon and bread separately. The avocado is best cut fresh to prevent browning, but if needed, you can slice it and sprinkle with lemon juice to help maintain its color.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 40-50 g
- Fat: 140-150 g
- Carbohydrates: 120-130 g
Ingredients
- 1 whole garlic bulb
- 1 tablespoon avocado oil
- 1/2 cup mayo
- Juice from 1/2 lemon
- Pinch of pepper
- 1/4 teaspoon sea salt
- 8 smoked bacon slices
- 8 slices gluten-free white bread
- 4 tomato slices
- 2 ripe avocados (cut into slices)
- 4 green leaf lettuce leaves
Step 1: Roast the Garlic
First, preheat your oven to 400°F.
Prepare your garlic by cutting off the top portion of the head (the part that points up) and peel off any excess skin.
Place the garlic head in the center of an 8″x8″ piece of foil.
Drizzle with avocado oil, covering the exposed cloves, and then wrap the foil around the garlic to form a secure ball.
Place this on a baking sheet and roast in the oven for 40 minutes.
After roasting, remove the pan from the oven and let it cool for around 10 minutes before unwrapping.
Step 2: Prepare the Roasted Garlic Aioli
Once the garlic is cool enough to handle, squeeze out the roasted cloves and place them into a blender or food processor.
Add mayo, lemon juice, salt, and pepper to the roasted garlic.
Blend on medium speed for at least 30 seconds or until the mixture is smooth and well combined.
Your aioli is now ready.
If you are not ready to use it, refrigerate it for up to 2 days.
Step 3: Assemble the Sandwich
Take 2 slices of Franz Mountain White bread and generously spread each slice with your freshly prepared garlic aioli.
Layer the bread with lettuce, followed by crispy bacon, fresh tomato slices, and creamy avocado.
Top with the other slice of bread.
Slice in half if desired, and enjoy your flavorful sandwich!
