Photo by soyemily
soyemily's Notes:
Expand2 pieces rustic, crusty on the outside, soft on the inside, bread Ask a question about this ingredient
4 pieces crispy bacon, broken in half Ask a question about this ingredient
splashes olive oil Ask a question about this ingredient
sliced mild cheddar Ask a question about this ingredient
a few leaves of Boston lettuce Ask a question about this ingredient
1/2 a delicious heirloom tomato, sliced Ask a question about this ingredient
1/4 cup rinsed alfalfa sprouts Ask a question about this ingredient
a handful of cucumber slices, with or without peel Ask a question about this ingredient
Cook bacon & toast bread. Working in a studio apartment with 3 whole outlets, I prefer the broiler to a toaster. It also eliminates the need to stick to generic sizes of bread slices.
Ask a question about this stepDrizzle olive oil on one of the slices of bread. This will be the base.
Ask a question about this stepLayer the following:
Ask a question about this stepSliced cheddar, lettuce, tomato, sprouts, cucumber, bacon.
Ask a question about this stepOn facing slice of bread, "spread" your slices of avocado. I like mine to mostly keep its shape, but a little bit of pressure helps it to stick and not slide its way out of my sandwich.
Ask a question about this stepPlace top slice on & enjoy.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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