This is one of our favorite summer suppers. I use heirloom tomatoes when I can find them... mine still have a good 30 days before they'll be ready in my raised bed garden. They are worth the extra money and hunt - the flavor and smooth texture is incomparable to a regular grocery store tomato.
1 pound of bacon
2 pounds of tomatoes*
italian or country white bread
sea salt & pepper
I cook bacon by baking it in the oven at 325 degrees for 15-20 minutes. It works great if you cook them on a baking rack on a baking sheet, so the fat can drain.
Spread each slice with mayonnaise, then tomatoes + sea salt & pepper. Next, add bacon then avocados.
The best way to bake bacon!
Final product. Creamy avocado, sweet juicy tomatoes, and crispy salty bacon. As I said, the best summer supper.
Emma's not quite ready for bacon sandwiches yet, so I made her Tomato & Avocado Flowers.
"May-toes" as Emma calls them. She was entertained for at least 30 seconds, I think.