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5 from 3 votes

Mexican BLT with Guacamole

Mexican BLT with Guacamole is a healthier way to eat a BLT, there are lots of veggies, turkey bacon is used instead and the guacamole is super healthy.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Cuisine: Mexican
Keyword: mexican blt
Servings: 2
Calories: 695kcal
Author: Joanna Cismaru


For Guacamole

  • 1 avocado
  • 1 small tomato chopped
  • 4 green onions chopped
  • 1 tbsp lime juice
  • salt and pepper to taste

For Mexican BLT

  • 2 small white baguettes mine were about a foot long
  • 6 slices chicken bacon cut in small pieces
  • 8 slices pancetta medium slices, if thin slices use more
  • 4 radishes sliced
  • 2 cups lettuce chopped
  • 2 tomatoes chopped
  • 4 green onions chopped
  • 1 lime
  • freshly ground pepper


  • Turn your broiler on high. Cut baguettes in half lengthwise, but do not cut all the way through. Split open and place on a baking sheet. Place the baking sheet under the broiler and toast the baguettes for about 1 min or until lightly toasted.
  • In a small bowl mash the avocado. Add tomatoes, green onions, and the lime juice and mix well. Season with salt and pepper to taste.
  • Cut the pancetta in small pieces and fry it in a non stick pan, no additional oil is necessary, just until lightly browned. Remove from pan and add the chicken bacon and fry until lightly browned.
  • To assemble the sandwiches, spread half of the guacamole onto each baguette. Next layer with half of the lettuce on each, chicken bacon, tomatoes, radishes, green onions, half the pancetta and drizzle with lime juice.
  • If there are any veggies left over, make a small salad and drizzle with a bit of olive oil and lime juice.


  1. Inspired from Jamie's 15-Minute Meals


Calories: 695kcal | Carbohydrates: 31g | Protein: 31g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 1463mg | Potassium: 1525mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2390IU | Vitamin C: 57mg | Calcium: 97mg | Iron: 3mg