Best Avocado Bacon Sandwich Recipes

BACON, AVOCADO, AND TOMATO SANDWICH

Steps:

• Cook half the bacon in a large skillet over mediumheat, turning occasionally, until crisp, 7 to 9 minutes.Transfer to a paper-towel-lined tray to drain. Repeat withremaining bacon.
• Lightly toast bread, and spread 1 teaspoon mayonnaiseonto 1 side of each slice. Pile on sprouts, avocado, bacon,and tomato. Season with salt, and top with remaining bread.

CHICKEN AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
• Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
• Chill the chicken until fully cooled.
• Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
• Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
• Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
• Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

TURKEY BACON AVOCADO SANDWICH

Steps:

• Spread mayonnaise on one side of both slices of toasted bread. Top a bread slice with provolone cheese, turkey, bacon, avocado, tomato, and lettuce. Place the remaining bread slice on top, slice in half, and serve.

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
• Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
• In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
• Season the avocado with salt and pepper.
• Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

BACON, AVOCADO, AND PEPPERJACK GRILLED CHEESE SANDWICH

Steps:

• Lay bread on a work surface and spread butter on one side of each slice.
• Layer bacon, 1 slice of cheese, onion rings, avocado slices, and another slice of cheese on top of the unbuttered-side of the bread; top with second slice of bread, buttered-side facing up.
• Cook sandwiches in a skillet over medium heat, flipping once, until both sides are golden brown and cheese has melted, about 3 to 5 minutes per side.

ROAST TURKEY, AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board.
• To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
• Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.

BACON, TOMATO AVOCADO SANDWICH

Steps:

• Toast the bread and then spread on the butter then the mayo while the bread is still warm.
• Top one slice of bread with the sliced tomato, sliced avocado and bacon.
• Top the sandwich with the second slice of bread. Enjoy!

CHICKEN, AVOCADO, AND BACON SANDWICH

Steps:

• In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.

TURKEY BACON AVOCADO SANDWICH

Steps:

• Spread the mayonnaise on one side of both slices of toasted bread.
• Top a bread slice with provolone cheese, turkey, bacon, tomato, and lettuce. Sprinkle with black pepper, if desired.
• Place the remaining bread slice on top, slice in half, and serve.

AVOCADO "BACON" SANDWICH!

Steps:

• Cook bacon in oven and slice avocado and tomato.
• Split the avocado between two pieces of toast and sprinkle with salt to taste (don't skip!).
• Layer rest of ingredients and enjoy.

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

Steps:

• In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
• Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
• To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.

TUNA, AVOCADO AND BACON SANDWICH

Steps:

• Cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes.
• Meanwhile, stir together tuna, Dijon mustard, horseradish, relish, and red onion. Season with paprika and pepper. Divide this mixture between the hoagie buns. On each sandwich, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon.

OVENGOLDANDREG; TURKEY AVOCADO SANDWICH WITH BACON

Steps:

• Place bread onto a clean work surface. Spread honey mustard on one side of each slice of bread. Layer ingredients on top of one slice of bread in the following order: lettuce, tomato, avocado, Ovengold Turkey Breast, cheese, then bacon. Crown with the second slice of bread (honey mustard side down) and cut diagonally to serve.

BACON, EGG & AVOCADO SANDWICH (PAULA DEEN)

Steps:

• Toast your bread in a toaster.
• Mix the cream cheese, green onion, and parsley together.
• Cook the bacon.
• Fry the eggs (remember to break the yolk).
• Spread the cream cheese mixture on the toast.
• Slice the tomato and avocado.
• Layer the tomato, avocado, bacon & egg on the toast.
• Enjoy :).

BACON, AVOCADO & TOMATO SANDWICH

Steps:

• Spread 4 toast slices with avocado, then spread remaining toast slices with mayo.
• Fill with remaining ingredients to make 4 sandwiches.

SPICY GRILLED BACON AND TOMATO SANDWICH WITH AVOCADO

Steps:

• Saute bacon in a large skillet over medium heat until crisp.
• Transfer bacon to a paper towel lined plate.
• Spread butter on 1 side of each bread slice.
• Assemble sandwiches on 4 bread slices, buttered side down, by layering 1 slice pepperjack cheese, 1/2 an avocado, 2 slices bacon, 2 slices tomato, and another 1 slice pepperjack cheese.
• Top sandwiches with remaining 4 slices of bread, buttered sides up.
• Cook sandwiches in a large nonstick skillet over medium heat until bread is crisp and browned on both sides.
• Slice sandwiches in half; serve with red grapefruit wedges.

OVENGOLD® TURKEY AVOCADO SANDWICH WITH BACON

Steps:

• Place bread onto a clean work surface.
• Spread the mustard on the top of each slice of bread.
• Top one slice of bread with lettuce, tomato, avocado, Ovengold Turkey, cheese, and bacon.
• Crown with the second slice of bread and cut diagonally to serve.

BEANS, BACON AND AVOCADO CONCHA SANDWICH

Steps:

• Heat the oil in a medium skillet over medium. When hot but not smoking, stir in the onion and cook until softened and browned around the edges, 4 to 5 minutes.
• Add the beans and their liquid, along with the adobo sauce and the chipotles, if using. Cook over medium-high, mashing the beans thoroughly with a potato masher (or the bottom of a coffee mug) until they are warmed and begin to stick to the bottom of the skillet, about 3 minutes. Season with salt to taste.
• To assemble the sandwich, slice the conchas in half horizontally. Spread a very generous ¼ cup refried beans on the bottom of each concha. Top with the bacon slices, breaking them in half to fit, and avocado slices. Top with the top half of the concha. Slice in half and serve.

BAE (BACON, AVOCADO, EGG) BREAKFAST SANDWICH

Steps:

• In a medium nonstick skillet over medium heat, cook bacon, flipping occasionally, until browned and crispy. Drain on a paper towel-lined plate.
• Drain bacon fat, leaving about 1 teaspoon behind. Place croissant halves cut side down in skillet and toast until golden. Remove from pan and wipe out skillet.
• Lightly beat eggs with salt and pepper.
• Add butter to pan and swirl to coat.
• When foaming subsides, add eggs, tilting pan so the bottom surface is covered. Using a rubber spatula, push cooked edges of eggs towards the center, swirling to move uncooked eggs to outer rim of pan.
• When most of the egg is cooked, add American cheese to middle and fold edges inward to create a square.
• Transfer egg square to toasted bottom half of croissant, topping with bacon and avocado. Season with salt, pepper, and red pepper flakes.
• Top with croissant top and serve immediately.

GRILLED FOCACCIA SANDWICH WITH BACON AND AVOCADO

Steps:

• Combine 2 tablespoons olive oil and the vinegar. Add the sliced tomatoes and toss gently to coat them. Set aside.
• Slice the avocadoes and sprinkle with the lemon juice to keep them from turning brown. Set aside.
• Heat a griddle or cast iron skillet over medium heat or preheat the broiler to high. Combine the remaining olive oil with the garlic. Season with salt and pepper.
• Cut the foccacia in half horizontally and brush with the garlic oil mixture. Griddle or broil, oiled sided facing down, until toasted, about 4 minutes.
• Spread the mayonnaise on the toasted foccacia and then layer the sandwich filling on top of the bread: lettuce leaves, sliced tomatoes, bacon, and finally, sliced avocado. Close the sandwich and serve at once.