my harabeoji savocado blt

Directions:

1. Cook the bacon: Line a microwave-safe plate with paper towels. Place your bacon slices on top and add another layer of paper towels to snuggle them under. Cook the bacon in the microwave for 4 minutes. (Check for crispiness after the first 4 minutes—every microwave has its own quirks, so you may need to microwave for an additional minute or two to achieve a medium brown crisp.) Let the bacon rest for another minute so it can continue to crisp.
2. Toast the bread: A medium toast is ideal for this sandwich, about 4 to 5 minutes in a traditional toaster. Anything too dark will be rough on the roof of your mouth.
3. Meanwhile, sprinkle your tomato slices with salt. Let them rest and get juicy while you prep the rest of the sandwich.
4. Shred your iceberg lettuce with your knife. (Make sure to peel off and discard the wilted, darkened leaves on top to ensure maximum crunch.) Then, place your knife on the edge of the lettuce and slice into thin, long strips—you should have about ⅓ cup of shredded lettuce.
5. Assemble the sandwich: Start by slicking both toasted slices of bread with mayonnaise. Arrange avocado slices to cover one of the slices of bread. Then, layer the shredded lettuce, followed by the salted tomato slices. Place the bacon on top, followed by the remaining slice of bread. Pump the top of the sandwich with your palm to compress and mimic the tight wrapping of a deli sandwich. Enjoy immediately.