Everyone needs a little bacon every now and then. When buying bacon, make sure you avoid ones preserved in sodium nitrate. Because bacon is a processed meat, it's best to not eat it too often. But when you do, make sure you savor every bite.  



(makes 4 sandwiches) 

  • 8 slices Ezekiel bread
  • 1 pound bacon
  • 2 avocados, sliced
  • 1 head romaine lettuce, or 2 cups of fresh greens
  • 1/4 cup mayo
  • 1 lemon slice, squeezed
  • pinch of ghost chile salt or tsp sriracha 

  1. Preheat oven to 400F. Line large baking sheet with foil for easier cleanup. Line bacon slices on baking sheet and place in oven for 15-17 minutes depending on the thickness of your bacon. Taste test is required -- take it out when bacon is golden and mostly crispy. Set on plate lined with paper towels to soak up any remaining oils. Set aside.
  2. Lightly butter sourdough slices and toast. Slice pieces of sourdough in half and set aside.
  3. Meanwhile clean and chop lettuce and slice avocados and place into separate bowls.
  4. In a small bowl mix mayo with ghost chile salt and lemon juice. Taste and add more spice if needed.
  5. You may warm up the bacon before serving if preferred. Arrange all ingredients to your liking and invite your guests to dig in. Don't forget the toothpicks!



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