Make it Naked

Gluten Free BLT

gluten free BLT

You see, the thing about being gluten free is that sometimes you just want a damn sandwich.


So I made one. A classic BLT…on a potato.

the goods

I ditched the bread and stacked bacon, lettuce and tomato between two slices of roasted potato. Yes. Yes I did. You should too.


I went ahead and added avocado because when has that ever been a bad idea? And you know I don’t do mayo, so I whipped up a yogurt-based sauce that ended up being the perfect addition. Yogurt, Dijon and parsley. That’s it. No need for mayo. Trust me here.

for real.

I’m off to the beach, this beach, for a much needed vacation, but I felt like I needed to share these before I left. They’re that good. It couldn’t wait. So enjoy your weekend doing whatever you have planned but if I could make one suggestion, make yourself this damn sandwich.


Gluten Free BLTs (makes about 8)

For the BLT and potatoes:
2 russet potatoes (with a round cross-section)
extra virgin olive oil
salt and pepper
1- 12 oz package of bacon
1 head lettuce ( I used Bibb lettuce)
2 vine-ripe tomatoes, sliced
1 avocado, sliced

For the yogurt sauce:
5.3 oz greek yogurt (1 individual sized yogurt. I used 0%)
1 teaspoon Dijon mustard
1 tablespoon freshly chopped parsley
Salt and pepper, to taste


  1. Preheat oven to 400. Prepare a broiling pan with tin foil on the bottom part so you don’t have to clean up bacon grease. Prepare a cookie sheet with cooking spray for the potatoes.
  2. Slice potatoes in about 1/4 inch slices. Toss with olive oil, salt and pepper. Lay the potatoes flat on the cookie sheet without overlapping. Bake about 20 minutes. Using tongs, flip each potato and cook for 10 more minutes until browned on each side. Remove.
  3. While the potatoes are cooking you can also cook the bacon on the broiling pan at the same oven temperature. Mine took about 15 minutes to crisp up. I prefer this method to pan frying as you can make the whole package at once. Remove and let cool a bit on paper towels before slicing. Once cool enough to touch, slice each piece of bacon in thirds.
  4. In a small bowl, combine all yogurt sauce ingredients and stir until mixed.
  5. Assemble the sandwich: Spread yogurt sauce on two potatoes. Stack one potato with 3-4 pieces of sliced bacon, lettuce, tomato and avocado. Top with the other potato and secure with a toothpick. Enjoy!

close up


  1. I’ve done this potato “bread” thing before with these sliders. They’re also ridiculous and I highly recommend grilling those up at some point this weekend.
  2. I used peppered bacon. It was really good and I would suggest using it but any bacon you like will work here.
  3. Have a safe and happy holiday weekend!

13 thoughts on “Gluten Free BLT

  1. I made the potatoes on the grill at a horse show for my Celiac friend. Not only she, but others enjoyed them. I made them at breakfast for my homemade turkey sausage “biscuits”. Thank you for sharing.

  2. Pingback: Out of the Box Avocado Recipes

  3. We have a version of this on our web site but it utilizes way too much potato and isn’t bite size, so absolutely loved your solution! Great photography too.

  4. Pingback: Making Changes | bigwhitehouseonthehill

  5. Pingback: July 4th Recipe Round-up | Make it Naked

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Posted on May 23, 2013

Recent Recipes

Recipes by Category