Makes 4 sandwiches
1 # bacon
8 slices soft sourdough bread (Use this brand)
1/2 stick butter, melted
about 1/4 cup mayonnaise
8 crisp leaves of Bibb lettuce
2 medium-sized ripe tomatoes, thickly sliced
1 large ripe avocado, peeled cored and sliced
flaky sea salt, to taste
First cook the bacon: When cooking this much, I like to bake it in the oven rather than pan frying it. Preheat the oven to 350°F. Position a cooling rack over a baking sheet, then arrange the bacon in a single layer over the rack. You may actually need two racks and two baking sheets to fit all the bacon. Bake until just crispy (but not too crispy), about 25-30 minutes. Remove from the oven, and lifting the bacon with tongs, arrange it on a bed of paper towels, to soak up some of the grease.
Then toast the bread: Preheat the oven broiler. Arrange the eight slices of bread over another baking sheet. Evenly brush the tops of each with the melted butter, then sprinkle lightly with the sea salt. Broil until perfectly golden brown.
Now, assemble the sandwiches: Working quickly (because the more time that passes, the harder the bread becomes), flip the bread slices over. Spread mayonnaise evenly over un-toasted sides of each slice of bread. Now working with just four slices, arrange two leaves of lettuce over each slice. On top of the lettuce goes the bacon, a quarter of the total for each sandwich. Top the bacon with 1-2 slices of tomato. Sprinkle the tomato with salt, then top generously with the sliced avocado. Again season with salt, then top with the remaining slice of bread, toasted side up. Serve immediately.