Bacon, Lettuce, and Avocado Sandwich With Herb Aioli

Ingredients

For 2 servings

• •1 large egg (see notes)
• •2 medium cloves garlic, minced
• •1 c. à soupe (15 ml) fresh lemon juice
• •1 /2 cup (120 ml) neutral oil such as canola or vegetable
• •1 /2 cup (120 ml) extra-virgin olive oil
• •3 /4 cup packed fresh herbs such as basil, cilantro, parsley and/or dill (3/4 ounce; 22 g), roughly chopped
• •Kosher salt to taste
• •Freshly ground black pepper, to taste
• •8 slices (about 8 ounces total) thick-cut bacon
• •4 slices high-quality sandwich bread, such as shokupan
• •4 super-fresh, young, crisp lettuce leaves such as romaine or little gem, or 1 cup finely shredded iceberg lettuce
• •1 c. à soupe (15 ml) white balsamic vinegar or apple cider vinegar
• •2 ripe avocados, halved, pit and skin removed, and thinly sliced

Method

1. 1.For the Green Aïoli: Place egg, garlic, and lemon juice in the bottom of a tall cup or jar that just fits the head of an immersion blender (see notes). Pour neutral oil and extra-virgin olive oil on top and allow to sit for 15 seconds. Place head of immersion blender at the bottom of the cup and blend. As aioli forms, slowly tilt and lift blender until all the oil is emulsified and thickened; add fresh herbs and continue blending until smooth and bright green, adjusting with acid, salt, and black pepper to taste. Refrigerate until ready to use.
2. 2.For the Sandwich: In a large skillet, cook bacon over medium-high heat, turning occasionally, until crisp, about 8 to 12 minutes. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons of drippings in a small bowl; discard or reserve the rest of the fat for another use. Do not wipe out skillet.
3. 3.To the large skillet, add 1 tablespoon reserved bacon fat and 2 slices of bread and cook over medium-low heat until evenly toasted, 2 to 3 minutes per side. Repeat with remaining 1 tablespoon bacon fat and 2 bread slices; set bread asside.
4. 4.In a small bowl, toss lettuce with vinegar. Spread 1 tablespoon green aioli over one side of each slice of piece of toast. Divide avocado, bacon, and dressed lettuce evenly over half the slices, then top with the remaining bread, aioli side down, to close the sandwiches. (Refrigerate any remaining aioli in an airtight container for up to 3 days.)