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Preheat the oven to 380 degrees F.
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For the Bread:
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Slice the bread ½” thick and spread with butter on both sides. Heat skillet over med-high heat and add bread. Toast both sides until golden brown. Remove toast to cooling rack to cool. **Alternate toast treatment: Toast bread until bottom side is golden, then flip bread over to toast the other side. Sprinkle top of toast with grated Parmesan cheese. Once both sides of bread are golden, flip toast over until cheese is golden. Transfer toast to a wire rack to let cool.
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For the Tomatoes:
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Place the tomato slices on a tray or large plate. Sprinkle with kosher salt and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow tomatoes to rest for 15 minutes. *If using cherry tomatoes, cut tomatoes in half (see photo for how-to quickly.)
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For the Bacon:
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Lay the bacon on a griddle over a foil-lined baking sheet.
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Season the bacon with all spices. Top with the sliced onions and sprinkle bacon & onions with brown sugar.
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Roast bacon 20 minutes, flip bacon over and roast another 15-20 minutes until almost crispy and onions have caramelized. Remove from oven and drain on a paper towel-lined plate.
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To Assemble BLT:
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Spread 1 1/2 teaspoons mayonnaise on each slice of toasted bread.
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Cut avocado in half, remove pit, cut into slices and sprinkle with salt & pepper.
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Layer lettuce, bacon, tomatoes & avocado on top of the toast and sprinkle with chopped herbs.
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Cut sandwich into sections and enjoy!