Ingredients
2 Slices of your favourite Bread (Sourdough, Multigrain, or White)
1 Ripe Shepard Avocado
2 Slices of Bacon (rashers used here)
1 Heirloom Tomato, thickly sliced
A handful of fresh Iceberg Lettuce, shredded
1 tbsp Mayonnaise
1 tsp Pesto or Dijon Mustard
Salt and Pepper to taste
Method
1
Cut the Shepard avocado in half, remove the pit, and slice it thinly. Season with salt and pepper.
2
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper and lay the bacon slices flat without overlapping. Bake for 12–15 minutes until crispy. Drain on paper towels.
3
Lightly toast the bread slices until golden brown.
4
Slice the heirloom tomato into thick slices and finely shred the iceberg lettuce.
5
Spread mayonnaise and pesto on one slice of toasted bread and layer with crispy bacon. On the other slice, arrange the avocado, tomato, and lettuce.
6
Close the sandwich, cut in half, and serve immediately.
Ingredients
2 Slices of your favourite Bread (Sourdough, Multigrain, or White)
1 Ripe Shepard Avocado
2 Slices of Bacon (rashers used here)
1 Heirloom Tomato, thickly sliced
A handful of fresh Iceberg Lettuce, shredded
1 tbsp Mayonnaise
1 tsp Pesto or Dijon Mustard
Salt and Pepper to taste