Our family loves Friday night meal time. We love fun, fast, flavorful meals that have a crunch. It is perfectly ripe avocado season and the tomatoes are growing like wildfires on the vine, so this meal almost made itself. Thanks to my friend Jewel, the bacon is weaved so every bite gets bacon. There is no better BLT. At least not in this household. I promise there is a science to how the sandwich is layered. The kids love it and could eat two or three sandwiches a piece. Plus, adding a dash of California to our meal never hurt anyone!~
1 Pound Bacon
12 Slices Thin White Bread
1 Large Heirloom Tomato
4 Thick Iceberg Lettuce Leaves
2 Haas Avocados
1/2 Cup Mayonnaise
Pre-heat the oven to 400*.
Place the bacon in a large dish.
Slice down the middle.
Get your largest, most sturdiest baking sheet. (Mine is so well loved, but I will not part with her!)
Wrap it is tin-foil.
Start with three strips of bacon, horizontally.
Take one single strip, along the bottom, weave it in and out.
Do the same with another strip, in the middle.
Finally, finishing with a third strip across the top.
You will have enough bacon from a pound of meat to do four weaves.
Invert a baking rack over the top of the weaved bacon. Bake for 20 minutes.
Let cool for 5 minutes on paper towels.
Prepare your tomatoes. Slicing them paper thin.
Grab the avocados and one bowl and one plate.
Slice one avocado in half. Slice into thin strips.
With the second avocado scoop out the meat into a bowl.
Mash with a fork.
Take the bread and toast all twelve slices.
Take one slice of bread and smear one slice with mayonnaise and one slice with mashed avocado.
Add the bacon weave to the avocado smear.
Top with the untouched toasted slice of bread. Top with tomato.
Top with avocado slices.
Top with lettuce.
Invert the mayonnaise side down toast.
You can pair it with a soup, chips, or have it alone.
Enjoy food and enjoy cooking Y’all!~