I love these little open-faced avocado sandwiches and eat them for lunch often — especially if we have good bacon in the house. We start with a sliced baguette and smear lemon mayonnaise on top. Then we add sliced avocado, tomato and a nice piece of bacon. Whether you make your own homemade mayonnaise (click for our recipe) or start with store-bought, we love adding extra flavor with garlic and lemon. When it comes to cooking bacon, we prefer to bake it. It’s hands-off. Recipe updated, originally posted May 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne 1 tablespoon extra-virgin olive oil 4 slices thick cut bacon Lemon garlic mayonnaise, recipe below 1 ripe avocado, sliced 1 tablespoon lemon juice 12 cherry tomatoes, sliced Parmigiano-Reggiano cheese Salt and fresh ground black pepper 1/4 teaspoon grated or finely minced garlic 1 teaspoon lemon zest 1 tablespoon lemon juice Salt and fresh ground black pepper 2Bake until the bacon is golden brown and crispy, 15 to 20 minutes. The exact baking time will depend on the how thick your bacon is and how crisp you like it. Drain on paper towels then cut each slice into thirds.
