- 4 slices coarse country bread, each 1/2 inch thick
- 1/2 cup aioli (see related recipe at left)
- 2 tomatoes, cut into slices 1/4 inch thick
- Salt, to taste
- 8 thin bacon slices, cooked until crispy
- 1 avocado, peeled, pitted and thinly sliced
With Its Silken Texture And Buttery Flavor, Avocado Makes A Delicious Addition To These Open-faced Bacon And Tomato Sandwiches. When Selecting Avocados, Avoid Those That Feel Mushy; A Ripe Avocado Will Yield To Gentle Pressure When Squeezed.