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PREP TIME:
10 Minutes

COOK TIME:
15 Minutes

TOTAL TIME:
25 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 Servings

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Ingredients:

  • 12 oz. Bacon (nitrate/nitrite free – ideally organic) – can opt for turkey bacon
  • 8 oz. Hydroponic Butter Lettuce Cups (or lettuce of choice) – Washed
  • 1 Large Beefsteak Tomato – Sliced Thin
  • 6 TBSP Mayo – Avocado Based
  • 1 Large Avocado – Pitted and Sliced Thin
  • 8 Slices Gluten Free Bread – Recommendations: Base Culture / Carbonaut / BeFree Brands
  • Sea Salt and Cracked Pepper to Taste
  • Optional Topping: Broccoli Sprouts

Instructions:

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Add bacon strips to pan long ways.
  4. Bake for approximately 12-15 minutes. Watch closely so does not burn.
  5. Once done to desired crispness, remove from oven and place bacon on a paper towel lined plate.
  6. Toast bread until lightly golden.
  7. Slather on approximately 1 ½ TBSP of mayo for each sandwich (if using 2 slices of bread).
  8. For each sandwich use ¼ of the avocado – laying out slices on one side.
  9. Add 1-2 slices of tomato, 1-2 lettuce leaves, bacon and about 2 TBSP of broccoli sprouts (if using).
  10. Assemble & slice in half. Enjoy with a lovely green salad.

*Try and use all organic ingredients if possible