8 slices vegan bacon (seitan or tempeh work great)
4 slices good white bread, cut 1/2-inch thick (Homemade Recipe is listed on Blog)
4 tablespoons good vegan mayo (Homemade Recipe is listed on Blog)
4 to 8 tender green lettuce leaves, washed and spun very dry (I used Romaine, but use your favorite)
1 ripe Hass avocado, sliced 1/2-inch thick
1 large ripe tomato, sliced 1/2 to 1/4-inch thick (how you like them)
Salt and freshly ground black pepper
Place vegan bacon in a lightly oiled medium frying pan and arrange in a single layer. Cook for 2 to 3 minutes each side or until the bacon is browned and crisp. When cooked, set aside for assembly
Place the bread slices on a sheet pan and toast them for 5 minutes or in toaster for desired brown. If oven, turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Place 4 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper. Peel the avocado and slice it 1/2-inch thick. ( You can toss the avocado slices gently with the lemon juice, if desired to slow browning: 1/2 lemon will do) And finally, cover the slices with a layer of lettuce.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half or serve whole with a side of your favorite vegan chips or even a cup of soup. Enjoy!