Gluten-Free BLT on Bread
By the Gluten Free Recipes team ·
The classic BLT with a satisfying gluten-free twist, featuring crispy bacon, fresh lettuce, juicy tomatoes, and creamy avocado nestled between perfectly toasted gluten-free bread. This sandwich delivers a delightful balance of savory, fresh, and slightly tangy flavors with a wonderful mix of textures.
At a glance: This easy lunch recipe yields 4 servings in about 32 minutes (12 min prep, 20 min cook). It uses 8 ingredients — including gluten-free bread, bacon, ripe tomato — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free BLT on Bread: When preparing this lunch recipe, always ensure that your gluten-free bread, bacon, mayonnaise, and any other packaged ingredients are certified gluten-free to prevent cross-contamination. Be mindful of shared utensils and surfaces when preparing your meal In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free BLT on Bread: This recipe is naturally gluten-free, relying on certified gluten-free bread and ensuring all other ingredients, like bacon and mayonnaise, are free from gluten-containing grains.
Ingredients
- 8 slices gluten-free bread
- 8 slices bacon
- 1 large ripe tomato, sliced
- 1 head leaf lettuce (like romaine or butter lettuce)
- 1/2 avocado, sliced
- 2 tbsp gluten-free mayonnaise
- 1 tsp gluten-free Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1
Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease, leaving about 1 tablespoon of bacon fat in the skillet. The bacon should be firm and slightly curled.
- 2
While the bacon cooks, prepare the gluten-free mayonnaise mixture. In a small bowl, whisk together the gluten-free mayonnaise and optional gluten-free Dijon mustard until well combined. Season with a pinch of salt and pepper to your liking.
- 3
Toast the gluten-free bread slices in the skillet with the reserved bacon fat over medium heat, or in a toaster, until golden brown and slightly firm on both sides, approximately 2-3 minutes per side. The toasted bread should have a pleasant crunch.
- 4
Assemble the sandwiches by spreading the mayonnaise mixture generously on one side of each toasted gluten-free bread slice. Layer the crisp lettuce leaves, juicy tomato slices, and creamy avocado slices onto four of the bread slices.
- 5
Top the vegetables with the crispy bacon strips, ensuring even distribution. Place the remaining four bread slices, mayonnaise-side down, on top to complete the sandwiches. Slice in half and serve immediately for the best texture and flavor.
Nutrition (per serving)
Tips & Notes
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Mash avocado immediately after cutting to slow browning; a squeeze of lemon or lime juice helps further.
- This stores well for 3–4 days refrigerated — make a larger batch for quick weekday lunches.
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