Ingredients:

  • 4 strips (60g) thin-cut smoked bacon
  • 2 slices (60g) sourdough bread
  • 1 tbsp (14g) unsalted butter, softened
  • 2 tbsp (30g) mayonnaise
  • 1 tsp (5g) lemon juice, freshly squeezed
  • 1 small clove (3g) garlic, minced into a paste
  • 1 pinch (0.5g) cracked black pepper
  • ½ ripe avocado (50g), sliced or mashed
  • 2 slices (40g) ripe beefsteak tomato
  • 1 leaf (15g) Romaine lettuce
  • 1 tbsp (15g) crumbled feta cheese
  • 1 pinch (0.5g) flaky sea salt

Instructions:

  1. Heat a skillet over medium high heat. Fry bacon strips until deep mahogany and edges are curling. Remove and drain on paper towels.
  2. In the same pan, using residual bacon fat or butter, toast bread slices until golden brown and firm. Note: This infuses the bread with smoky flavor
  3. Whisk together mayonnaise, lemon juice, garlic paste, and black pepper in a small bowl until completely smooth.
  4. Spread a generous layer of aioli on both toasted bread slices. Note: Be sure to hit the edges to seal the bread
  5. Place the Romaine lettuce leaf on the bottom slice of toast.
  6. Layer the beefsteak tomato slices on top and season with flaky sea salt. Note: Salting here draws out the flavor
  7. Arrange the bacon in a criss cross pattern over the tomatoes.
  8. Layer the sliced avocado and crumbled feta cheese on top of the bacon.
  9. Place the second slice of bread on top and press down gently to secure the layers.