Bacon, Tomato and Avocado Open-Faced Sandwiches
- PREP 10min
- COOK 20min
- TOTAL 30min
I love making these open-faced, but you can easily swap the baguette for a different bread and turn these little avocado sandwiches into full-size. We bake our bacon — to see how, take a look at our tutorial for how to bake bacon perfectly every time.
You Will Need
Sandwiches
12 slices French loaf, on diagonal
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
Lemon Garlic Mayonnaise
1/2 cup mayonnaise
1/4 teaspoon grated or finely minced garlic
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and fresh ground black pepper
Directions
Bake Bacon
Position a rack in the lower third of the oven. Heat the oven to 400 degrees F. Arrange bacon slices onto a rimmed baking sheet lined with aluminum foil. If you have one that fits, place a rack inside the baking sheet then arrange the bacon slices in one layer on top. Season with fresh ground pepper.
Bake 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.
Toast Bread
Place the bread in one layer onto the baking sheets. Drizzle with olive oil then slide the baking sheets into the oven and toast the bread until golden, 5 to 10 minutes.
Make Mayonnaise
Stir mayonnaise with garlic, lemon zest and lemon juice in a small bowl. Season with salt and pepper then set aside for 10 to 15 minutes or up to a week covered and stored in the refrigerator.
Make Sandwiches
Smear lemon garlic mayonnaise over toasted bread slices. Top with sliced avocado and tomato. Season with a little salt and pepper then sprinkle lemon juice on top. Top with bacon slice and a shaving or two of parmesan cheese.