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California BLT with Dill Mayo

  • Author: Emily Dingmann
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American


California BLT with Dill Mayo is the summer sandwich you’ll want on repeat.


  • 12 oz. center cut bacon
  • 46 ears corn on the cob
  • 1/4 cup mayonnaise
  • 1/2 tsp. dill weed
  • 1/2 tsp. dried minced onion
  • 1 loaf whole grain or sourdough bread
  • 2 large tomatoes
  • 1/2 head bibb lettuce
  • 1 large avocado
  • butter, salt, and pepper for corn


  1. Cook bacon as directed until crispy.
  2. Cook corn: bring a large pot of water to a boil. Add shucked corn to the pot and boil for about 10 minutes, until cooked through.
  3. Meanwhile make dill mayonnaise: mix together mayonnaise, dill weed, and minced onion together.
  4. Prepare ingredients: slice tomatoes, wash and dry lettuce, slice avocado.
  5. Slice and toast bread and assemble sandwiches: spread dill mayo onto bread and top with avocado slices, lettuce, bacon, and tomato.
  6. Serve sweet corn with butter, salt, and pepper.

Keywords: blt, california blt, summer meal, easy dinner