4 - 3/4” thick slices of Creole tomato
1 tsp. fine kosher salt
1 tsp. freshly ground black pepper
2 tbsp. red balsamic vinegar
2 tbsp. extra-virgin olive oil
12 slices Applewood smoked bacon (thick sliced preferred)
1/2 cup strips red onion, thinly sliced
2 tbsp. Creole mayonnaise (recipe below)
4 - 1/2” thick slices Robért’s sourdough bread
1 avocado, cut into 1/4” thick slices
2 cups butter lettuce leaves
Softened butter for toast
1 1/2 cups mayonnaise
1/4 cup Creole mustard
2 tbsp. fresh lemon juice
2 tbsp. finely chopped chives
2 tsp. Creole seasoning
2 tsp. chopped tarragon
2 tsp. hot sauce
1 tsp. Kosher salt
1/2 tsp. black pepper
2 finely chopped garlic cloves
Preheat the oven to 375 degrees F.
Make Creole mayonnaise by combining the last 10 ingredients in the list – mayonnaise, Creole mustard, lemon juice, chives, Creole seasoning, 2 tsp. chopped tarragon, hot sauce, 1 tsp. kosher salt, 1/2 tsp. black pepper, and garlic cloves.
Place tomato slices on a tray. Sprinkle with salt and pepper. Drizzle with vinegar and oil. Allow to sit for 15 minutes.
Lay bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with red onions. Roast the bacon and onions until golden brown and the fat has rendered, about 20 minutes.
Spread butter on one side of each slice of sourdough. Place under broiler to toast one side of the bread only.
Spread Creole mayonnaise on untoasted sides of the sourdough. Top each with 3 slices bacon and onions. Reserve bacon drippings. Season avocado with salt and pepper, and place on top of bacon. Follow with 2 marinated tomato slices.
In a separate bowl, toss the lettuce and a bit of tarragon with a small amount of the bacon drippings and season with salt and pepper. Top sandwiches with the salad and serve warm.
