Serves
Makes 1 sandwich
Ingredients
- 3-4 slices Applewood smoked bacon
- 2 tablespoons mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon adobo sauce (from can of chipotle peppers)
- 1 heirloom tomato, sliced ¼" thick
- Sea salt
- Freshly ground pepper
- 3 slices sourdough bread
- 2 slices roasted deli turkey
- 2 leaves of romaine or iceberg lettuce
- ½ avocado, pitted and sliced ¼" thick
- Pickle spears and potato chips, for serving
Procedure
In a medium frying pan, cook bacon over medium heat until crispy and golden brown. Drain well on paper towels.
In a small bowl, combine mayonnaise, lemon juice and adobo sauce. Season with salt and pepper.
Season tomato slices with salt and pepper.
Toast bread until lightly golden and spread prepared mayonnaise onto one side of each slice.
To assemble, starting from the bottom slice of bread, layer lettuce, tomato, bread, avocado, bacon and turkey. Top with the final slice of bread and secure each end with a wooden pick.
Slice sandwich in half and serve with pickle spears and potato chips.
