Since we grow avocados, I slice or cube them and toss them in to whatever I'm cooking. These open-faced sandwiches are one of our favorite light meals or snacks.—Alva Snider, Fallbrook, California
Featured In: 32 Lunches To Spice Up Your Workday
- 1 pound Jones Dairy Farm Dry-Aged Bacon strips
- 2 medium ripe avocados, sliced
- Salt and pepper to taste
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 8 slices whole wheat bread, toasted
- Cook bacon until crisp; drain on paper towels; set aside. Gently toss avocados with salt and pepper. Combine mayonnaise and lemon juice; spread over toast. Top with avocado and bacon. Yield: 8 sandwiches.
Originally published as Avocado Bacon Sandwiches in Taste of Home June/July 1998, p65
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