Cut the Shepard avocado in half, remove the pit, and slice it thinly. Season with salt and pepper.
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper and lay the bacon slices flat without overlapping. Bake for 12–15 minutes until crispy. Drain on paper towels.
Lightly toast the bread slices until golden brown.
Slice the heirloom tomato into thick slices and finely shred the iceberg lettuce.
Spread mayonnaise and pesto on one slice of toasted bread and layer with crispy bacon. On the other slice, arrange the avocado, tomato, and lettuce.
Close the sandwich, cut in half, and serve immediately.
0 servings