Name: Bacon, Lettuce, Tomato and Avocado Sandwich
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 sandwiches
Ingredients: 4 slices beefsteak tomato; 1/3 cup bread and butter pickle brine; Kosher salt and freshly ground black pepper; 6 slices thick-cut bacon, cut into 6-inch strips; 1/2 cup mayonnaise; 2 tablespoons lemon juice; 1/2 teaspoon Worcestershire sauce; 2 cloves garlic, grated; 1 avocado, sliced; 4 slices Pullman bread, toasted; 4 Bibb lettuce leaves, washed

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
Season the avocado with salt and pepper.
Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

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Bacon, Lettuce, Tomato and Avocado Sandwich

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