8 slices artisanal crusty bread
Stonewall Kitchen Roasted Garlic Aioli (or any of our aioli’s)
12 slices applewood smoked bacon
1 cup fresh baby spinach
Fresh basil leaves
2 heirloom tomatoes, sliced 1/4-inch thick
2 avocados, sliced and slightly mashed
Salt and pepper to taste
- Toast the bread.
- Cook the bacon until crispy and brown. Set aside on paper towels.
- Spread aioli on one side of each piece of toast.
- Divide bacon, spinach, fresh basil leaves and tomatoes on 4 pieces of toast over the aioli.
- Smash sliced avocado on other 4 pieces of toast. Put the smashed avocado toast on top to finish each sandwich and serve.