At Once Upon A Frittata, the goal is to inspire you to get in the kitchen. That doesn’t always mean fancy meals with long ingredient lists. Simple sandwiches count as cooking too!
I love sandwiches. Period.
I have a few favorite sandwich breads – the ones that I can’t resist buying when I see them on the shelf and that I then bring home and pretty much immediately use to make a sandwich.
I love anything I can put on Pepperidge Farm’s Jewish Pumpernickel “Dark Pump”, like this Bacon and Avocado Sandwich. Second in line is Pepperidge Farm’s Jewish Seeded Rye or Deli Swirl Dark Rye & Pump which I use for my Pesto, Hummus and Cheese sandwich.
I was about to add the very simple tuna and broccoli sprout sandwich to the list of things that go perfectly on these breads but I just devoured the sandwich before I remembered to take the picture.
If you can’t find these breads in your own grocery store, you can buy a 2-loaf pack on Amazon by clicking the links above. I will make about 1 penny if you go that route 🙂
- 4 slices bacon
- 2 slices dark pumpernickel bread
- 1 tbsp mayonnaise
- 1 avocado, sliced
- Cook bacon to your preferred crispiness and drain on paper towels.
- Meanwhile, lightly toast the pumpernickel slices.
- Spread the mayo on first, then avocado, then warm bacon.