Crispy Peppered Bacon and Avocado Sandwiches
Crispy Peppered Bacon and Avocado Sandwiches with Herbed Mayo
Yield 2 Sandwiches
6 peppered bacon slices
5 tablespoons mayonnaise
3 tablespoons fresh garlic chives, chopped
2 tablespoons fresh Florida dill, chopped
1 firm-ripe Florida avocado (8 to 10 oz)
1 teaspoon fresh lemon juice
4 slices whole-grain bread, toasted
1/2 cup Florida sprouts
Stir together mayonnaise, garlic chives, dill and salt and pepper to taste in a small bowl. Cook peppered bacon in a 12-inch heavy bottom skillet over medium heat, turning occasionally, until crispy, then transfer to paper towels and allow to drain.
Halve, pit, and peel Florida avocado, then slice lengthwise onto a plate. Squeeze lemon juice over avocado slices to prevent browning. Assemble sandwiches with toast, herb mayonnaise, avocado, peppered bacon, and sprouts, seasoning with salt and pepper.