A Tomato Sandwich Worthy of a Little Bacon

I love tomatoes and mayo on toast and I really love BLTs but only have them twice a year, once at the beginning of tomato season when the tomatoes are at their best and then again at the end of the season when I know they'll soon be gone.  We'll have them with plain mayo or avocado mayo, depending on our mood.  This sandwich satisfies that BLT craving even when the tomatoes are not quite at their peak.

Makes about 2 cups of aioli for many sandwiches

For the Bacon-Avocado Aioli

3 slices bacon, cooked crisp, crumbled and rendered fat reserved
1 room temperature egg
1 large clove garlic
1 medium avocado
Juice of half a lemon
3/4 cup vegetable oil

Process the bacon, egg, garlic, lemon juice and avocado in the bowl of a mini food processor until smooth.  Add the vegetable oil and the rendered bacon fat through the holes on the lid slowly while continuing to process until very smooth and thick.  Refrigerate for about an hour to thicken a bit more.

For the Sandwich

The Bacon-Avocado Aioli
Toasted slices of a good rustic Italian bread
The best tomatoes you can find, sliced about 1/4 inch thick
Salt and pepper

Slather as much of the aioli as you like on a slice of the toast.  Top with a few slices of tomato and sprinkle with salt and pepper.  I like these open face but if you like, slather a second piece of toast with more of the aioli and place on top.