Avocado BLT with Pink Chili Mayo
slices applewood smoked bacon, thick cut
sourdough boule, cut into 8 3/4-inch thick slices
cup extra virgin olive oil
avocadoes, halved and thinly sliced
or romaine lettuce leaves
ripe beefsteak tomatoes, cut into 8 1/2-inch thick slices
teaspoon kosher salt
turns of freshly ground black pepper
teaspoon fresh lemon juice
tablespoons sriracha chili sauce
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
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.
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.
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