Bacon, Avocado, and Sun-Dried Tomato Sandwich

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Bacon, Avocado, and Sun-Dried Tomato Sandwich
  • Yield:serves 2
  • Active time:15 minutes
  • Total time:15 minutes
This recipe appears in:
Dinner Tonight: Bacon, Avocado, and Sun-Dried Tomato Sandwich

[Photograph: Nick Kindelsperger]

Adapted from Good Mood Food.


  • 4 thick-cut slices bacon
  • 4 slices of wheat bread
  • 2 tablespoons unsalted butter, softened
  • 1 large avocado, skin and pit removed, flesh cut into 1/4-inch slices
  • 3 ounces sun-dried tomatoes, roughly chopped
  • salt and black pepper


  1. 1.

    Add the bacon slices to a large skillet and set over medium heat. Cook, flipping occasionally, until slices are crispy. Remove and drain on paper towels.

  2. 2.

    Meanwhile, toast the four slices of bread. When done, butter one side of each slice of bread. Top the buttered side of each with one slice of bacon broken in half crosswise, a quarter of the chopped sun-dried tomatoes, and a quarter of the sliced avocado. Season with salt and pepper. Serve the open-faced sandwiches immediately.

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