Go Back
+ servings
Heirloom Tomato & Coconut Bacon BLT with Basil Aioli
Print Recipe
5 from 3 votes

Heirloom Tomato & Coconut Bacon BLT with Basil Aioli

These Heirloom Tomato & Coconut Bacon BLT sandwiches are a healthier vegetarian spin on the classic greasy spoon staple.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner, Lunch
Cuisine: American, Vegan, Vegetarian
Keyword: vegan
Servings: 4
Author: Laura Wallace
Cost: $15


  • Baking sheet
  • Small bowl


  • 2 cups coconut chips
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika
  • 1 tablespoon maple syrup
  • 1/2 teaspoon liquid smoke
  • 3 eggs yolks
  • 1 1/2 cups canola oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped basil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 3 different varieties of heirloom tomatoes sliced
  • 1 loaf thick sliced bread toasted (we used brioche)
  • 2 ripe avocados
  • 1 bunch of leaf lettuce


  • Preheat oven to 325ºF.
  • To make coconut bacon: Mix coconut, olive oil, soy sauce, paprika, maple syrup, liquid smoke, salt, and pepper. Spread on a sheet pan and bake for 6 minutes. Stir and bake for another 5 minutes. Stir and bake for another 3 minutes. Let cool.
  • To make aioli: Place egg yolks in a small bowl. Gently whisk the oil into the yolks. Add garlic, lemon, and salt and pepper. 
  • Assemble the BLT by spreading half of an avocado on one piece of bread and aioli on the other. Layer with tomatoes, lettuce, coconut bacon, and a drizzle of aioli.


While we think coconut bacon is a dead ringer for bacon bacon, feel free to use the real thing in this recipe if you'd like. We won't judge!