250 g Primo short cut bacon
2 egg yolks
2 tsp Dijon mustard
white wine vinegar
1 clove garlic, minced
Sea salt and freshly ground black pepper
100 ml vegetable oil
100 ml extra virgin olive oil
8 slices good sourdough bread
1 head butter lettuce, washed and roughly shredded
2 large, ripe tomatoes, sliced
1 avocado, sliced


Place a frying pan over low-medium heat and add a little olive oil. Place in the bacon, and cook slowly until the fat has rendered away and the bacon is crisp. Place the bacon to the side and reserve the rendered bacon fat. In a bowl, whisk together the egg yolks, mustard, garlic, a few drops of white wine vinegar and some salt and pepper. Add the slightly cooled bacon fat, the in a thin steady stream, whilst whisking, slowly add the vegetable and olive oils until you have a thick, emulsified mayonnaise. Season to taste. Brush the slices of bread with a little oil and grill until lightly charred. Spread a little mayonnaise on the bottom slice, top with shredded lettuce, then add the bacon, tomato and avocado, finishing with another drizzle of mayo and a good crack of black pepper. Eat warm.