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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
Bacon, Avocado, and Tomato Sandwich

Photography: Tara Donne

Source: Martha Stewart Living, August 2010


  • 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


  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. 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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