The Rojo Recipe
Bacon, avocado, tomato, lettuce, pepper jack, chipotle aioli
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Ingredients
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Sandwich
Chipotle Aioli
Method
Chipotle Aioli
In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon minced chipotle pepper, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, 1/2 teaspoon honey, 1/4 teaspoon smoked paprika, and 1/8 teaspoon salt.
Whisk thoroughly until smooth and homogenous. Taste and adjust heat or acidity by adding more chipotle (for heat) or lime/honey (for balance). Refrigerate while preparing the sandwich so flavors meld.
Sandwich
Cook the bacon
Place 4 bacon strips in a cold skillet, then set over medium heat. Cook, turning occasionally, until evenly browned and crisp (about 8–12 minutes depending on thickness). Transfer bacon to a paper towel–lined plate to drain; reserve 1 teaspoon bacon fat in the skillet if desired for extra flavor.
Prepare avocado
Halve and pit 1/2 ripe avocado. Scoop flesh into a small bowl and mash lightly with a fork until slightly chunky. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Set aside.
Toast the bread
Spread 1 tablespoon unsalted butter evenly on one side of each sourdough slice. Heat the reserved skillet (or a clean nonstick pan) over medium heat. Place bread butter-side-down and toast until golden brown, about 2–3 minutes. Flip and lightly toast the other side 1–2 minutes, or toast to preference. Remove from heat.
Assemble
Spread about half of the chilled chipotle aioli onto the unbuttered side of one toasted bread slice. Spread the mashed avocado on the other slice (or on top of the aioli if you prefer). Layer the lettuce leaves over the aioli, then place the two tomato slices on top of the lettuce. Sprinkle a light pinch of salt and 1/8 tsp black pepper over the tomato.
Place the hot bacon strips over the tomato, then top with one slice of pepper jack cheese. If you prefer the cheese slightly melted, return the sandwich (open-faced) to the warm skillet for 30–45 seconds or microwave for 10–15 seconds.
Close the sandwich with the avocado-topped bread slice, press gently, cut in half if desired, and serve immediately with the remaining chipotle aioli on the side for dipping.