How to make our favorite open-faced avocado sandwiches with bacon and tomato. Jump to the Bacon, Tomato and Avocado Open-Faced Sandwiches or read on to see our tips for making it.
I love these little open-faced avocado sandwiches and eat them for lunch often — especially if we have good bacon in the house. We start with a sliced baguette and smear lemon mayonnaise on top. Then we add sliced avocado, tomato and a nice piece of bacon.
YOU MAY ALSO LIKE: We’ve eaten these tomato sandwiches twice in the last week. They’re that good. Better yet, they’re so simple. Jump to the Open-Faced Brie and Tomato Sandwich Recipe.
Whether you make your own homemade mayonnaise (click for our recipe) or start with store-bought, we love adding extra flavor with garlic and lemon. When it comes to cooking bacon, we prefer to bake it. It’s hands-off.
YOU MAY ALSO LIKE: There really is only one way we cook bacon. We bake bacon in the oven. Jump to our recipe showing you How to Bake Bacon.
Recipe updated, originally posted May 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Bacon, Tomato and Avocado Open-Faced Sandwiches
- PREP
- COOK
- TOTAL
I love making these open-faced, but you can easily swap the baguette for a different bread and turn these little avocado sandwiches into full-size. We bake our bacon — to see how, take a look at our tutorial for how to bake bacon perfectly every time.
You Will Need
Sandwiches12 slices French loaf, on diagonal
1 tablespoon extra-virgin olive oil
4 slices thick cut bacon
Lemon garlic mayonnaise, recipe below
1 ripe avocado, sliced
1 tablespoon lemon juice
12 cherry tomatoes, sliced
Parmigiano-Reggiano cheese
Salt and fresh ground black pepper
Lemon Garlic Mayonnaise1/2 cup mayonnaise
1/4 teaspoon grated or finely minced garlic
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and fresh ground black pepper
Directions
- Bake Bacon
1Position a rack in the lower third of the oven. Heat the oven to 400 degrees F. Arrange bacon slices onto a rimmed baking sheet lined with aluminum foil. If you have one that fits, place a rack inside the baking sheet then arrange the bacon slices in one layer on top. Season with fresh ground pepper.
2Bake until the bacon is golden brown and crispy, 15 to 20 minutes. The exact baking time will depend on the how thick your bacon is and how crisp you like it. Drain on paper towels then cut each slice into thirds.
- Toast Bread
1Place the bread in one layer onto the baking sheets. Drizzle with olive oil then slide the baking sheets into the oven and toast the bread until golden, 5 to 10 minutes.
- Make Mayonnaise
1Stir mayonnaise with garlic, lemon zest and lemon juice in a small bowl. Season with salt and pepper then set aside for 10 to 15 minutes or up to a week covered and stored in the refrigerator.
- Make Sandwiches
1Smear lemon garlic mayonnaise over toasted bread slices. Top with sliced avocado and tomato. Season with a little salt and pepper then sprinkle lemon juice on top. Top with bacon slice and a shaving or two of parmesan cheese.
Adam and Joanne's Tips
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We love open-faced avocado sandwiches and we really enjoyed the addition of the bacon. Loved the mayo/lemon combination as well. I had some lovely home-grown tomatoes and they really made a great addition.
p.s. I just have to add that Marmalade has to be one of the most adorable cats that I think I have ever seen! 🙂
Sara, you are way too kind! We will be sure to let Marmalade know of your compliment, she too, believes she is adorable, something that can, at times, go to her head 🙂
These look incredible! I was so happy when I found your blog today! Your amazingly yummy food and gorgeous photography make for an incredible combination! YUM!!!
Oh gosh I know exactly what the bacon transition feels like!! I used to HAAATE bacon. I always thought the flavor was so overpowering whenever it was included in a dish, so I never used it. Then I decided to make Coq au Vin the traditional way and I picked up three slices of a thick cut bacon from the store and when I cooked it for the recipe I tried an itty bitty piece and had to stop myself from eating all of it. Haha. I’m right there with ya!
Also, the photo of that crostini looks wonderful! Great job 🙂
First, welcome to the bacon loving world Joann. We’re glad to have you.
Second, the crostini looks unbelievably good.
Third, with regard to avocados, I’m doing something wrong. I buy them while they are still hard and let them ripen at home but then when I cut into them the inside is all brown and speckled instead of lovely creamy green. What the heck am I doing wrong?
Wendi,
We had the same issues with avocados, but usually tried to eat them too early. I actually learned all about them from (as funny as it sounds) the Hass Avocado Board
Basically, you know when your avocado is ready when you gently squeeze the avocado with the palm of you hand (not fingers) – if it gives slightly, you are ready to go.
Hope that helps!