Bacon, Avocado, and Tomato Sandwich
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Martha Stewart Living, August 2010
- Yield Makes 4
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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
-
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. -
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.
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