Bacon & Avocado Sandwich | Df Recipe
toasted brioche, crispy bacon, avocado, sliced tomato, spring greens and roasted garlic aioli, served with spring greens
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Ingredients
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Sandwich
Roasted Garlic Aioli
To Serve
Method
Roasted Garlic Aioli
Preheat your oven to 400°F (200°C). Place the unpeeled garlic cloves on a small piece of foil, drizzle with 1 teaspoon olive oil, wrap into a loose packet and roast for 20 minutes until soft and lightly caramelized. Let cool slightly, then squeeze the soft garlic from the skins into a small bowl.
Mash the roasted garlic with a fork, then stir in 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper until smooth. Taste and adjust seasoning. Refrigerate while you prepare the sandwich; aioli can be made up to 24 hours ahead.
Sandwich
Cook the bacon: heat a heavy skillet over medium heat. Add the 3 bacon strips in a single layer and cook 3–4 minutes per side until crispy, turning as needed. Transfer to a paper towel-lined plate to drain. If you prefer oven method, bake at 400°F (200°C) on a rimmed sheet for 12–18 minutes until crisp.
Toast the brioche: spread 1 teaspoon butter or dairy-free spread on one side of each brioche slice. Heat a clean skillet or griddle over medium heat and toast brioche, buttered-side down, 1–2 minutes until golden and crisp; flip and toast the other side 30–60 seconds. Alternatively, toast under a broiler for 1–2 minutes, watching carefully.
Prepare avocado: scoop the flesh from 1/2 avocado into a small bowl and gently mash with a fork. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. For sliced presentation, instead slice the remaining half into 1/4-inch slices and season lightly.
Assemble the sandwich: spread about 1½ tablespoons roasted garlic aioli onto one slice of toasted brioche. Layer the crispy bacon strips on top of the aioli. Add the mashed or sliced avocado evenly over the bacon. Top with 2 tomato slices, then add 1 cup spring greens. Spread a light smear of aioli on the other brioche slice and close the sandwich. Press gently and cut in half if desired.
To Serve
Dress the extra spring greens: in a small bowl toss 1 cup extra spring greens with 1 teaspoon olive oil, 1/2 teaspoon lemon juice or vinegar and a pinch (1/16–1/8 tsp) of salt. Arrange on the plate beside the sandwich.
Plate: place the sandwich on the plate beside the dressed greens. Serve immediately while toast is warm and bacon is crisp. Optionally serve extra aioli on the side for dipping.