This is more than a mere sandwich: it’s a magnificent miniature feast, a super-rich and yielding combination captured between hunks of bread. You might want to save it for a weekend brunch or indulgent telly supper à deux, and with someone you know pretty well – eating it is no delicate matter (and really shouldn’t be attempted while wearing a tie).
Serves 2
A little olive, rapeseed or sunflower oil
6–8 rashers of streaky bacon
Butter for spreading
4 slices of good fresh white or brown bread, toasted if you like
4–6 slices of mature Cheddar or other well-flavoured hard cheese
1 large, ripe avocado
Mayonnaise for spreading (optional)
Freshly ground black pepper
Heat a large frying pan over a medium-high heat and add a scant trickle of oil. Add the bacon and cook for a few minutes on each side until as crisp as you like it.
Butter the slices of bread or toast and lay the bacon and cheese over two of them. If the avocado is ripe enough, I like to mash it first, then spread it on top. Otherwise, you can just slice it and lay it on. Season with black pepper.
Spread your other bread or toast slices with a little mayonnaise, if you like. Place on top of the avocado and apply a little pressure to bed everything down. Cut the sandwich in half and serve straight away.
PLUS ONE A few sliced juicy tomatoes only add to the fun – and the laundry bill.