Bacon & Avocado Sandwich Recipe
toasted brioche, crispy bacon, avocado, sliced tomato, baby lettuce and roasted garlic aioli, served with spring greens
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Ingredients
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Sandwich
Roasted Garlic Aioli
Spring Greens (side)
Method
Roasted Garlic Aioli
Roast the garlic
Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and golden. If using individual cloves, toss peeled cloves with 1 tsp olive oil and roast on a small baking sheet for 15–20 minutes until soft.
Make aioli
Once garlic is cool, squeeze roasted garlic into a small bowl and mash with a fork. Combine mashed roasted garlic with 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust salt or lemon as needed. Chill while assembling sandwiches.
Sandwich
Cook the bacon
Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until bacon is crisp and browned, about 8–12 minutes depending on thickness. Transfer bacon to a plate lined with paper towels to drain.
Prepare bread
Butter one side of each brioche slice with the unsalted butter (about 1/2 tbs per slice). Heat a clean skillet or griddle over medium heat. Toast the buttered sides of the brioche slices in the skillet until golden and crisp, about 1–2 minutes per side. Remove and set aside, toasted-side up.
Prepare avocado and tomato
Halve, pit and scoop the avocado flesh into a bowl. Mash slightly with a fork and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper (reserve a little for the tomato). Alternatively, slice the avocado if you prefer intact slices. Slice the tomato into 1/4-inch thick rounds and lightly season with a pinch of salt and black pepper.
Assemble sandwiches
Spread about 1 tablespoon of roasted garlic aioli on the untoasted sides of two brioche slices. Divide the mashed (or sliced) avocado evenly over the aioli. Layer 4 slices of bacon over the avocado on each sandwich, followed by tomato slices, and then 1 cup baby lettuce per sandwich. Top with the remaining brioche slices, toasted side out. Press gently.
Slice and serve
Using a sharp knife, cut sandwiches in half on the diagonal. Serve each sandwich with the spring greens dressed (see below).
Spring Greens (side)
Make dressing
In a small bowl whisk together 1 tablespoon extra-virgin olive oil, 1/2 tablespoon lemon juice, 1/2 teaspoon honey (optional), 1/8 teaspoon salt and 1/8 teaspoon black pepper until emulsified.