Fried Avocado Sandwiches with Bacon and Homemade Lemon Aioli

Kevin doesn’t eat sandwiches for dinner – or so he says. But this is a serious sandwich. So serious in fact, that Kevin actually approved of it for dinner – which never, ever happens. If I served him the fanciest sandwich made with truffle butter, perfectly rare roast beef, and gooey brie cheese on fresh artisan bread (um can you say YUM?!) I think he’d still scoff at it – although I might have to try that one out on him just to test the waters. I’m still trying to figure out what he has against them, but it’s most likely a lost cause. Needless to say, I’ve learned through our time together that usually it’s best to thwart the sandwich for dinner thing – except in the case of this serious sandwich.

Fried Avocado Sandwiches with Bacon and Homemade Lemon Aioli

So let’s talk about the components of said serious sandwich. First up – fried avocado.

Have you heard of this yet?

It’s one of those things that has been floating around the blogosphere for a while now – I’ve been seeing pictures of avocado “fries” everywhere from pinterest to foodgakwer. And while I think the idea is inventive and sounds good in theory, I wasn’t confident I could eat more than a couple in one setting.

Fast forward to a lunch I was at with my family a week or two ago. As you can imagine my peeps love food just as much as I do – especially my Mom and Uncle Kenny. We were deep in conversation about different foods we love when my Uncle brought up the topic of a stellar avocado sandwich he used to have back in California. I can’t remember the exact composition of the sandwich (Kenny, help me out here) but if I recall, it incorporated lots of ripe avocado, grassy sprouts, and tomatoes. During this conversation my mind kept drifting back to the same avocado fries I was previously skeptical about. I thought, maybe instead of eating them as “fries” I could incorporate the same idea into a sandwich similar to the one Kenny described.

And the fried avocado sandwich was born….

Fried Avocado Sandwiches with Bacon and Homemade Lemon Aioli

Next up in our sandwich making process – homemade lemon aioli and bacon.

I mean, I don’t even need to explain bacon to you, do I? Bacon belongs in ALL sandwiches – it’s a fact.

Now, lemon aioli – without this – there is no sandwich. This aioli makes the sandwich – I know, I know it’s called a fried avocado sandwich, but the aioli, oh the aioli – how I love thee.

This stuff will take any plain sandwich from drab to fab instantly. Plain turkey sandwich? Add lemon aioli. Grilled cheese? Add lemon aioli. Hamburger? Why yes, slather on a little lemon aioli.

Here’s how I made it:

Egg yolk is dropped into the bottom of blender, along with a little lemon juice, lemon zest, and grated garlic. Turn the blender on and then very slowly drizzle in a mixture of olive oil and canola oil until it becomes a homogenous mixture that looks similar to mayo. Season to taste with more lemon juice, salt and pepper.

Side Note: I like to use a combination of olive oil and canola oil because the olive oil is healthier but has a stronger olive-y taste while the canola oil has more of a neutral flavor. It’s totally a personal decision though.

Lastly – the norm sandwich accessories.

Peppery arugula for a little kick and color.

Juicy beefsteak tomatoes sliced super thick.

The best whole-grain bread you can find. The nuttier, the better. Oh, and slathered with butter and toasted. 🙂


Super serious sandwich, complete.

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Fried Avocado Sandwiches with Bacon and Homemade Lemon Aioli
Serves: 4
  • 8 slices good whole-grain bread
  • 8 slices bacon, cooked
  • 1 cup arugula
  • 1 large beefsteak tomato, cut into ¼ inch slices
  • Aioli:
  • 1 egg yolk
  • ¼ cup olive oil
  • ¼ cup canola oil
  • 2 teaspoons lemon juice, plus more to taste
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt, plus more to taste
  • Black pepper
  • Avocado:
  • 1 avocado, pitted and cut into ¼ inch slices
  • ¼ cup panko breadcrumbs
  • ¼ cup plain breadcrumbs
  • 1 egg white + ½ tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil
  1. To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.
  2. To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and water in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.
  3. Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.
  4. Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.