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Bacon, Avocado, and Tomato Sandwich

Swapping out lettuce for crunchy sprouts and adding a layer of creamy avocado turns this lunch classic into a more substantial meal.

  • servings: 4
Photography: Tara Donne

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Ingredients

  • 12 or 16 slices pepper-crusted bacon (about 8 ounces)
  • 8 slices rustic bread
  • 2 tablespoons plus 2 teaspoons mayonnaise
  • 1 1/3 cups radish sprouts
  • 1 Hass avocado, sliced
  • 1 large tomato, sliced
  • Coarse salt

Directions

  1. Step 1

    Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined tray to drain. Repeat with remaining bacon.

  2. Step 2

    Lightly toast bread, and spread 1 teaspoon mayonnaise onto 1 side of each slice. Pile on sprouts, avocado, bacon, and tomato. Season with salt, and top with remaining bread.

Source
Martha Stewart Living, August 2010

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