Cured and smoked American Lamb Bacon slices give this classic sandwich a modern twist. The sandwich is updated as well with a creamy garlic aioli, arugula, tomatoes and avocado.

Servings: 12

INGREDIENTS

24 slices griddled sourdough bread

1-1/2 cups creamy Garlic Aioli (recipe follows)

3 cups arugula leaves

24 slices tomato, thinly sliced

36 slices avocado

36 slices American Lamb bacon, cooked until crisp

Cream Garlic Aioli (1-1/2 cups):

1-1/4 cups mayonnaise

2 to 3 tablespoons mashed roasted garlic

1 tablespoon lime juice

1 tablespoon lime zest

1 to 2 tablespoons green or red pepper sauce

DIRECTIONS

METHOD:

Place 2 grilled slices of bread on a clean, dry surface.  Spread top of each slice with 1 tablespoon Creamy Garlic Aioli.  Top one slice with 1/4 cup arugula leaves, 2 slices tomato and 3 avocado slices.  Place 3 crisp slices of lamb bacon on top; place other slice of bread Aioli-side down onto top of bacon; press gently to adhere.  Cut into 2 halves or 4 quarters; use a food pick in each section to keep it from falling apart.

For the Creamy Garlic Aioli:  In a bowl, whisk together mayonnaise, garlic, lime juice, lime zest and pepper sauce.  Place in a covered container; chill.

Recipe and image provided by the American Lamb Board