Avocado BLT Stack

Ingredients:

• 2 slices Flower’s Multi-Grain Panini bread
• 6 slices thick-cut Applewood smoked bacon – SGC# 227351
• 1 avocado – ripe – SGC# 192608
• 4 slices Heirloom tomato – SGC# 193608
• 1 small package sprouts – SGC# 191353
• 4 slices Natural Pepper Jack Cheese – SGC# 055702
• 1⁄4 cup Herb mayonnaise
• For the Herb Mayonnaise:
• 1⁄4 cup mayonnaise – SGC# 123526
• 1 Tbsp. Italian parsley – minced – SGC# 193136
• 2 tsp. chives – minced – SGC# 193433
• 1 tsp. lemon juice – SGC# 082214

Directions:

1. In a 400 degree oven cook the Mill Street bacon for 18-20 minutes till crisp turning halfway through cook time.
2. Toast the slices of Flower’s multigrain bread.
3. Spread the herb mayonnaise onto the toasted bread.
4. Layer the bacon and Pepper Jack Cheese on the bread, and toast in the oven for 3 minutes.
5. Top with the sliced tomato, sliced avocado, and radish sprouts for garnish on top.

Yield: 2 servings (1 serving = 1 sandwich)