The following recipe is another of Ina Gartens. She makes these sandwiches, wraps them in butcher paper and takes them on a picnic. Mike and I eat them at home, on picnics and on our roof top. They are like green eggs and ham - you would eat them anywhere! Try them before the tomato season ends.
- 6 thick-cut slices of smoked bacon
- 4 slices of good white bread, cut 1/2 inch thick
- 4 tablespoons good mayonnaise (she recommends Hellman's, I recommend reduced fat)
- 4 to 8 green lettuce leaves, washed and spun very dry
- 1 ripe Hass avocado
- 1/2 lemon, juiced
- 1 large ripe tomato, sliced 1/2 inch thick
- kosher salt and freshly ground pepper
Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes,until the bacon is browned and crisp. Drain on paper towels and set aside.
Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices of bread on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cove the slices with a layer of lettuce. Peel the avocado and slice it 1/2 inch thick. (I like to cut the avocado into small chunks and mash it up a little bit - it seems to stay on the sandwich better). Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
These sandwiches are so good. They are so filling you don't need to serve anything with them except a spoon to pick up what falls out when you take a bite. Life is good - enjoy!