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All RecipesPork

Jamie Purviance

Bacon, Tomato, and Avocado Sandwiches with Spicy Mayo

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    13 to 18 mins

Serves 4
Prep Time
10 mins
Grilling Time
13 to 18 mins

the Ingredients

Wa R36

Spicy mayo

  • ½ cup mayonnaise
  • ½ teaspoon hot pepper sauce or Sriracha
  • ⅛ teaspoon freshly ground black pepper
  • 12 slices thick-cut bacon, about 1-1/4 pounds, each cut crosswise in half
  • 8 slices Italian bread, each about 6-by-3 inches and ½ inch thick
  • 1 cup packed baby arugula
  • 2 medium tomatoes, each cut into ¼-inch-thick slices
  • 1 large, firm but ripe Hass avocado, cut into ¼-inch-thick slices
  • Kosher salt

Special Equipment

  • Weber Gourmet BBQ System Griddle
  • Weber Gourmet BBQ System Cooking Grate


  • 01 Prepare the grill for direct cooking over medium heat (350° to 400°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Griddle in the grate opening and preheat for about 10 minutes.
  • 02 In a small bowl whisk the spicy mayo ingredients. Set aside.
  • 03 Working in batches, arrange the bacon in a single layer on the griddle and cook over direct medium heat, with the lid closed, until crisp, 6 to 8 minutes, turning as needed. Transfer the bacon to a plate lined with paper towels.
  • 04 Place the bread slices on the cooking grates over direct medium heat and toast until golden on both sides, 1 to 2 minutes, turning once.
  • 05 Lay the bread slices on a work surface. Spread the spicy mayo on one side of each piece of toasted bread. Top four of the bread slices with the arugula, tomato, and bacon, in that order, dividing equally. Lightly season the avocado slices with salt, and then divide the avocado among the sandwiches, placing them on top of the bacon. Cover with the remaining bread slices, mayonnaise side down. Cut the sandwiches in half and serve immediately.

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