Avocado BLT with Pink Chili Mayo
8-12 slices applewood smoked bacon, thick cut
1 sourdough boule, cut into 8 3/4-inch thick slices
1/4 cup extra virgin olive oil
2 ripe avocadoes, halved and thinly sliced
4-6 bib or romaine lettuce leaves
1-2 ripe beefsteak tomatoes, cut into 8 1/2-inch thick slices
1 teaspoon kosher salt
10-12 turns of freshly ground black pepper
Pink Chili Mayo:
3/4 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons sriracha chili sauce
pinch kosher salt
Preheat oven to 400 degrees Fahrenheit. Spread bacon slices in a single flat layer on a roasting tray and place in the oven. Cook until bacon is golden and crispy, about 15 minutes. Remove to a paper towel-lined plate.
Place bread slices on a sheet tray and brush each with olive oil. Toast in oven until lightly golden, about 4 minutes
In a small bowl, whisk together mayonnaise, lemon juice, sriracha and salt.
Assemble sandwiches: lay toast on a cutting board olive oil side up and spread all with pink chili mayo. Divide lettuce, avocado slices and tomato between 4 pieces of bread. Season with salt and pepper then top with crispy bacon. Top each with the remaining 4 slices of bread, mayo-side down. Slice sandwiches in half to serve.