Swapping out lettuce for crunchy sprouts and adding a layer of creamy avocado turns this lunch classic into a more substantial meal.
12 or 16 slices pepper-crusted bacon (about 8 ounces)
8 slices rustic bread
2 tablespoons plus 2 teaspoons mayonnaise
1 1/3 cups radish sprouts
1 Hass avocado, sliced
1 large tomato, sliced
Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined tray to drain. Repeat with remaining bacon.
Lightly toast bread, and spread 1 teaspoon mayonnaise onto 1 side of each slice. Pile on sprouts, avocado, bacon, and tomato. Season with salt, and top with remaining bread.
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