Details

Equipment

• Sheet Tray
• Aluminum Foil
• Small bowls for mise en place

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

• Use one or the other for both the Avocado Option and Bacon Option
• For bacon, you want a sweet spot between chewy and crispy, not brittle </aside>

Ingredients

Main

• 2 slices Sourdough, toasted in butter
• ½ ea. Tomato, heirloom ½” rondelle
• 2 T Aïoli or Kewpie Mayo

Lettuce

• 2 leaves Butter Lettuce, ⅛” fermière
• 2 t Vinaigrette

Avocado Option

• ¼ ea. Avocado, mashed
• 3 T Guacamole

Bacon Option

• 2 slices Pork Belly Confit, thick cut
• 2 slices Bacon, thick cut

Instructions

Prep

1. Preheat the oven to 400°F, line sheet tray with foil and Bacon Option
2. Season tomato and set aside

Cook

1. Bake Bacon Option until crispy, ~ 20 min (see notes if using bacon), set aside
2. Mix Lettuce, set aside

Finish

1. Assemble Avocado on one bread slice, mayo on the other, and stack lettuce, tomato, Bacon
2. Serve immediately