Ingredients

The following ingredients have 4 Servings
  • 8 slices thick cut bacon (halved crosswise)
  • ½ cup mayonnaise
  • 2 teaspoons minced tarragon
  • 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground pepper (to taste)
  • 8 slices good bread (country white, sourdough, multigrain, your choice)
  • ½ teaspoon finely minced garlic
  • 1 medium tomato (sliced)
  • 1 avocado (peeled, pit removed, and sliced)
  • 4 slices romaine heart lettuce (sliced crosswise)
  • ⅓ cup sprouts (such as broccoli sprouts)

Instruction

  • Preheat the oven to 400°F, and place a wire cooling rack in a rimmed baking sheet.
  • Lay the bacon on the wire rack, and bake for 15 to 20 minutes, until the bacon is crisp (it will crisp up a bit more as it cools, so take it out when it still has some pliability). Alternately you can cooke the bacon in a skillet.
  • In a small bowl, combine the mayonnaise, tarragon, lemon juice, and salt and pepper. Spread a thin layer of the mayonnaise mixture on one side of each of the slices of bread. (you should use less than half the mayo mixture). Heat a large skillet over medium heat. Place as many of the bread slices in the skillet as will fit, mayo side down. Allow to cook until very lightly brown, about 2 minutes, then remove from the skillet and repeat with the remaining slices. Set aside.
  • Stir the minced garlic into the rest of the mayo mixture. Divide the remaining mayo mixture over the bread slices, on the untoasted side. Layer the tomato, avocado, 2 romaine lettuce halves, bacon, and a generous pinch of sprouts on top of the bread. Top with the remaining slices of bread, toasted side up. Cut in half, and serve.