Servings: Serves 12 people
1 1/2 lbs. bacon
4 ripe avocados, pitted and peeled
juice of 1/2 lime
oven dried tomatoes
1 to 2 heads of Bibb lettuce, leaves separated, or 1/2 head Boston lettuce
3/4 cup mayonnaise
Preheat the oven to 400 degrees F.
Place the bacon in a single layer on two 11-by-17-inch rimmed baking sheets.
Cook in the oven until the bacon is browned and crisp, turning over halfway through the cooking time of 15 to 20 minutes.
Drain off some of the fat about halfway through the cooking time.
Discard the fat and transfer the bacon to a paper towel-lined pan to drain.
Place the avocadoes in a bowl with the lime juice, and mash with a fork until chunky, but still spreadable.
Using a large serrated knife, split the focaccia horizontally.
Spread the bottom with the avocado mixture, then layer with the bacon, oven-dried tomatoes, and lettuce.
Spread the remaining focaccia with mayonnaise, if desired, and top the sandwich. Cut into 12 squares and serve.