Bacon and Avocado Sandwiches (Gourmet, April 2004)

* 6 bacon slices
* 5 tablespoons mayonnaise
* 3 tablespoons chopped fresh chives
* 2 tablespoons chopped fresh dill
* 1 firm-ripe California avocado (8 to 10 ounces)
* 1 teaspoon fresh lemon juice
* 4 slices whole-grain bread, toasted
* 1/2 cup radish sprouts

Preparation

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp, then transfer with tongs to paper towels to drain.

Stir together mayonnaise, chives, dill, and salt and pepper to taste in a small bowl.

Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.

Make sandwiches with toast, herb mayonnaise, avocado, bacon, and sprouts, seasoning with salt and pepper.