Best Bacon Avocado And Tomato Sandwich Recipes

Bacon, Avocado, and Tomato Sandwich image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

12 or 16 slices pepper-crusted bacon (about 8 ounces)
8 slices rustic bread
2 tablespoons plus 2 teaspoons mayonnaise
1 1/3 cups radish sprouts
1 Hass avocado, sliced
1 large tomato, sliced
Coarse salt

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.

Bacon, Lettuce, Tomato and Avocado Sandwich image

Provided by Geoffrey Zakarian

Categories main-dish

Time 35m

Yield 2 sandwiches

Number Of Ingredients 11

4 slices beefsteak tomato
1/3 cup bread and butter pickle brine
Kosher salt and freshly ground black pepper
6 slices thick-cut bacon, cut into 6-inch strips
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
2 cloves garlic, grated
1 avocado, sliced
4 slices Pullman bread, toasted
4 Bibb lettuce leaves, washed

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.

Spicy Grilled Bacon and Tomato Sandwich With Avocado image

Provided by ratherbeswimmin

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

8 slices thick-sliced bacon
8 slices artisan-style bread
3 tablespoons unsalted butter, softened
8 slices monterey jack pepper cheese
2 avocados, pitted, peeled, and sliced
1 large tomatoes, thinly sliced

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.