Santa Barbara™ Recipe

Prep avocado

Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mash with a fork until mostly smooth but slightly chunky. Set aside.

Make cream cheese spread

In a separate small bowl, combine the softened cream cheese, mayonnaise, and remaining 3/4 teaspoon salt and 3/8 teaspoon black pepper. Stir until smooth and spreadable. Taste and adjust seasoning if needed.

Prepare vegetables

Wash and dry the spinach leaves. Slice the tomato into 1/4-inch rounds. Separate the red onion into thin rings (use 4 rings). If using pickle spears, slice into 4 crosswise slices; if using whole slices, ensure they fit the bread. Slice the peppers into thin strips if not already sliced.

Crisp the bacon

If bacon isn't already cooked, cook 4 strips in a skillet over medium heat until crisp (about 6–8 minutes), turning as needed. Transfer to a paper-towel-lined plate to drain and cool slightly, then break each strip in half if desired to fit the sandwich.

Optional: Lightly toast the bread. Brush one side of each slice with butter or olive oil and toast in a skillet or toaster until golden (1–2 minutes per side) to add texture and help prevent sogginess.

Spread about half of the cream cheese mixture evenly over one slice of bread. Spread the mashed avocado over the other slice of bread (use all the avocado).

Layer the fillings onto the avocado-topped slice in this order for best texture: spinach leaves (arrange to cover), tomato slices (season lightly with a pinch of salt and pepper if desired), bacon pieces, pickles, red onion rings, and pepper slices.

Place the cream-cheese–topped slice on the layered side, cream cheese side down, pressing gently to close the sandwich. If desired, secure with a toothpick and cut in half.

Serve immediately. If you prefer a warm sandwich, return to a hot skillet (butter side down) and press gently for 1–2 minutes per side to warm through and slightly melt the cream cheese.