Gail Simmons’ Avocado BLT With Pink Chili Mayo

Avocado BLT with Pink Chili Mayo

 Serves
4

Sandwich ingredients:  

8-12
slices applewood smoked bacon, thick cut

1
sourdough boule, cut into 8 3/4-inch thick slices

1/4
cup extra virgin olive oil

2 ripe
avocadoes, halved and thinly sliced

4-6 bib
or romaine lettuce leaves

1-2
ripe beefsteak tomatoes, cut into 8 1/2-inch thick slices

1
teaspoon kosher salt

10-12
turns of freshly ground black pepper

Pink
Chili Mayo:

3/4
cup mayonnaise

1
teaspoon fresh lemon juice

2
tablespoons sriracha chili sauce

pinch
kosher salt

Preparation:
Preheat
oven to 400 degrees Fahrenheit.  Spread
bacon slices in a single flat layer on a roasting tray and place in the
oven.  Cook until bacon is golden and crispy,
about 15 minutes.  Remove to a paper
towel-lined plate.

Place
bread slices on a sheet tray and brush each with olive oil. Toast in oven until
lightly golden, about 4 minutes

In a small
bowl, whisk together mayonnaise, lemon juice, sriracha and salt.

Assemble
sandwiches: lay toast on a cutting board olive oil side up and spread all with pink
chili mayo.  Divide lettuce, avocado
slices and tomato between 4 pieces of bread. 
Season with salt and pepper then top with crispy bacon.  Top each with the remaining 4 slices of
bread, mayo-side down. Slice sandwiches in half to serve.