From Gourmet magazine, April 2004, available at . Makes 2 sandwiches.
Ingredients
6 bacon slices
5 tablespoons mayonnaise
3 tablespoons chopped fresh chives
2 tablespoon chopped fresh dill
1 firm-ripe California avocado (8 to 10 ounces)
1 teaspoon fresh lemon juice
1/2 cup radish sprouts
Directions
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.
