These sandwiches are perfect for a light dinner or summertime lunch. In my neck of the woods, it’s cold & blustery as winter approaches, but that didn’t deter me from making these for dinner the other night. Also, it’s a good way to use the leftover bacon from breakfast/ brunch.
- Sourdough bread
- Romaine lettuce
- 1 Beefsteak tomato, sliced
- 2 – 3 slices of cooked thick cut bacon
- Freshly ground S & P
- 1 avocado, sliced
With the oven on low broil, place the bread on a baking sheet & toast to a light golden, rotating to toast on both sides.
As the bread is toasting, slice the tomatoes into thick slices. Since I’m not a fan of soggy sandwiches, & tomatoes can make bread soggy, I place the tomatoes between a few layers of paper towels & press down to soak up the moisture. Discard the paper towels & season tomatoes with S&P.
Heat up the bacon. If it’s already cooked, 9 – 12 seconds in the microwave does the trick without making it rubbery.
Remove bread from oven & spread a little (or a lot, if that’s your thing) mayonnaise on one slice of bread. Add lettuce, tomatoes, bacon, slices of avocado & top with remaining slice of bread.