It’s not just any sandwich. It’s a BACON sandwich!

I love bacon sandwiches! Who doesn’t? And ever since I ate the best one I ever put in my mouth at Bistro 108 in LaGrange I have been thinking about creating one at home that will top that one.  This one is sure close. Salty. Sweet. Creamy. Crisp.  It has it all!

Red ripe tomatoes. Creamy avocados. Peppery arugula. Sweet Cinnamon kissed raisin bread. Thick. Smoky. Salty. BACON!

And, it can’t be any tomato—it needs to be ripe Campari tomatoes. Haas avocados. Baby arugula. Decadently Delicious Oregon Trail Raisin Cinnamon Bread (available at Sam’s Club). And—your favorite BACON.  I use readily available Wright’s—THICKER CUT (available at Sam’s Club)—hickory smoked brand, recommended to me by a Medina, Texas ranch foreman (4B Ranch) who told me at breakfast one day that it is consistently the best.

Bacon Sandwich

• Makes one Sandwich
  • 3 slices Wright’s—THICKER CUT—Hickory Smoked Bacon (or your favorite brand)
  • 2 slices Oregon Trail Cinnamon Raisin Bread
  • Salted sweet butter (optional)
  • Maille Dijon Mustard, to taste
  • ¼ large Haas avocado
  • 1 Campari tomato, sliced thin (4 – 5 slices per tomato, not counting the stem end and the bottom that are just left  for you to snack on)
  • Baby arugula
  • Salt &  pepper (optional)

Fry bacon in a skillet (NO MICROWAVING ALLOWED—it makes a difference) until it is tender-crisp—NOT DRY. Drain on paper towels.  Lightly toast the raisin bread, and if you really want to be decadent, slather it with the salted sweet butter before continuing. (I am, I was, I did. It is called “Gilding the Lily.”) Spread Dijon mustard on one slice.  Cut each slice of bacon in half and layer it on the raisin toast spread with mustard.

Smash the avocado on the other slice and spread it on the toasted bread. Layer the tomatoes on top of the avocado. Sprinkle with baby arugula. Carefully place both sides of bread together, cut into triangles and serve.

Share with someone you love, or just eat the whole thing!

Note: When fixing a sandwich it is always a good idea to season the tomato with salt and pepper. This time I didn’t because of the salty bacon, salty mustard and peppery arugula.  Next time I might—lightly—with a coarse salt and freshly ground pepper.  I think it would take it to the next level.  But—it might not.  It will be a test.

Cook’s Note:

I’m not sure specifying name brands is the kosher thing to do, but I can’t help myself.  A friend told me about this raisin bread months ago, and it is truly a decadent indulgence.  Each loaf has a half pound of raisins. Google the brand name to find out more. And the Wright’s Bacon I purchased at Sam’s is apparently a thicker cut than the same brand purchased at your local grocery store. There are other brands of bacon that I think are delicious, but they require a mail order or a trip to the country.  Use your favorite—just don’t overcook it!