Vegetarian · American · 25 min
Bacon, Lettuce, Avocado & Tomato Sandwich with Mixed Salad
- 25 min
- 2–6 servings
- 674 kcal / serving
A crisp broccoli slaw salad accompanies a bacon, lettuce, avocado, and tomato sandwich. The avocado adds creaminess against the smoky bacon and crunchy greens for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 4 slicesbacon
- ½ (12 oz) pkgbroccoli slaw
- 1 mediumcarrot
- ½lemon
- ½ headromaine lettuce
- 1tomato
- 4 sliceswhole grain bread
- carrots
- tomatoes
- avocados
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, mayonnaise, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · toaster (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- ½avocado
- ½ (12 oz) pkgbroccoli slaw
- 1 mediumcarrot
- ½lemon
- ½ headromaine lettuce
- 1tomato
- carrots
- tomatoes
- avocados
- lemons
Meat & seafood
- 4 slicesbacon
Bakery & bread
- 4 sliceswhole grain bread
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| bacon | 4 slices | 8 slices | 12 slices |
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkg |
| carrot | 1 medium | 2 medium | 3 medium |
| lemon | ½ | 1 | 1 ½ |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
| tomato | 1 | 2 | 3 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the bacon in a skillet over medium heat until it is crisp, then transfer to a paper-towel lined plate to drain.
- In a bowl, whisk together lemon juice, olive oil, Dijon, honey, salt, and pepper to form a dressing.
- Peel and grate the carrot, then stir it into the dressing.
- Tear the romaine, setting aside one leaf per sandwich. Chop the remaining leaves and toss with broccoli slaw and the dressing until coated.
- Slice the tomato into thin rounds.
- Halve the avocado, remove the pit, scoop the flesh from the skin, and slice it.
- If you like, toast the bread slices until lightly browned.
- Spread mayonnaise on each slice of bread, then layer lettuce, tomato, avocado, and bacon. Cap with the remaining bread slices to finish the sandwiches.
- Arrange the salad and sandwiches on plates and serve.
Two tips
- Make the salad ahead by mixing dressing with the greens 1 day in advance and refrigerate.
- For a lighter option, use romaine leaves to wrap the fillings instead of bread.
Nutrition per serving
- Calories
- 674 kcal
- Protein
- 22 g
- Carbs
- 52 g
- Fat
- 45 g
- Fiber
- 14 g
- Sodium
- 746 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.