6 peppered bacon slices
5 tablespoons mayonnaise
3 tablespoons fresh garlic chives, chopped
2 tablespoons fresh dill, chopped
1 firm-ripe avocado (8 to 10 ounces)
1 teaspoon fresh lemon juice
4 slices whole-grain bread, toasted
1/2 cup sprouts
Stir together mayonnaise, garlic chives, dill, and salt and pepper to taste in a small bowl.
Cook peppered bacon in a 12-inch heavy-bottom skillet over medium heat, turning occasionally, until crispy, then transfer to paper towels and allow to drain.
Halve, pit and peel avocado, then slice lengthwise onto a plate.
Squeeze lemon juice over avocado slices to prevent browning.
Assemble sandwiches with toast, herb mayonnaise, avocado, peppered bacon and sprouts, seasoning with salt and pepper.
Crispy Peppered Bacon and Avocado Sandwiches with Herbed Mayo