Recipe information
Yield
Makes 2 servings
Ingredients
6 bacon slices
5 tablespoons mayonnaise
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 firm-ripe California avocado (8 to 10 ounces)
1 teaspoon fresh lemon juice
4 slices whole-grain bread, toasted
1/2 cup radish sprouts
Preparation
Step 1
Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp, then transfer with tongs to paper towels to drain.
Step 2
Stir together mayonnaise, chives, dill, and salt and pepper to taste in a small bowl.
Step 3
Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.
Step 4
Make sandwiches with toast, herb mayonnaise, avocado, bacon, and sprouts, seasoning with salt and pepper.
