Dinner tonight will be from my new Emeril's 20-40-60 cook book that I got for Christmas.
16 slices of thick cut bacon
8 slices ( about 1/2 inch thick) brioche, challah, or other soft white bread. (I picked up some potato bread)
1/2 cup mayonnaise (I love Duke's)
2 packed tbs finely chopped fresh basil
8 to 12 thin slices of ripe tomato
8 red leaf lettuce leaves, rinsed and patted dry (Sweetbay didn't have any so I picked up Romaine)
1 ripe avocado, halved, seeded and sliced
Place the bacon in a large skillet or saute pan over medium heat, cook until crisp. Drain on paper towels while you prepare the remaining ingredients.
Toast the bread slices in a toaster to the desired color.
Combine the mayonnaise and basil in a small bowl, and stir well.
Spread the mayo evenly over one side of each bread slice. Cut or break the bacon slices in half and arrange o one half of each sandwich. Place 2 or 3 slices of tomato, 2 lettuce leaves and about 1/4 of the avocado slices on top of the bacon on each sandwich. Top with the other half of the bread, cut the sandwiches in half and serve immediately.