Ingredients:

  • 4 slices thick-cut sourdough bread (or rustic white loaf)
  • 8 rashers (slices) thick-cut smoked streaky bacon
  • 1 Tbsp olive oil or unsalted butter (for toasting)
  • 1 large ripe beefsteak tomato (sliced thickly)
  • 4 large leaves crisp lettuce (Romaine or Iceberg recommended)
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large ripe Hass avocado
  • 1 tsp fresh lemon juice
  • 2 Tbsp high-quality full-fat mayonnaise
  • ¼ tsp chili flakes (optional, for mayo)

Instructions:

  1. Prepare the Bacon: Preheat oven to 190°C (375°F). Lay bacon rashers on a wire rack set over a baking sheet. Bake for 12–15 minutes until deeply golden brown and shatteringly crisp, flipping halfway. Transfer the cooked bacon to kitchen paper to drain excess fat.
  2. Toast the Bread: Toast the 4 slices of bread. They should be sturdy and golden-brown to create a strong sandwich foundation that resists moisture.
  3. Prep the Produce: Slice the tomato into thick rounds (about 1 cm thick). Lay the slices on a plate and season generously and immediately with salt and pepper. Wash and thoroughly dry the lettuce leaves.
  4. Prepare Spreads: Scoop the avocado flesh into a small bowl, add the lemon juice and a small pinch of salt, and lightly mash with a fork, leaving it chunky. In a separate tiny bowl, combine the mayonnaise with the optional chilli flakes.
  5. Assemble the ABL (Moisture Barrier): Take two slices of toast. Spread a generous layer of the plain or chilli-spiced mayonnaise onto both slices of bread. This acts as a barrier to prevent the bread from getting soggy.
  6. Build the Sandwich: On one mayo-covered slice, layer the lettuce, then arrange the 4 crispy bacon rashers and the seasoned tomato slices. On the second slice, spread the chunky lemon-avocado mixture generously.
  7. Close and Serve: Place the avocado-spread slice on top of the stacked ingredients (avocado side down). Press down gently. Cut the sandwich cleanly in half, diagonally, and serve immediately.