A Tomato Sandwich Worthy of a Little Bacon

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

1. 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

1. 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 bread with more of the aioli and place on top.