|4 slice(s) uncooked reduced fat bacon|
|4 slice(s) reduced-calorie bread, white or whole wheat|
|2 Tbsp reduced-calorie mayonnaise|
|1 Tbsp uncooked scallion(s), finely chopped|
|1 tsp water|
|1/8 tsp table salt|
|1/8 tsp black pepper, coarsely ground|
|1 cup(s) arugula, baby leaves|
|1/2 item(s) (medium) avocado, ripe but firm, cut into 8 slices|
|4 slice(s) fresh tomato(es), beefsteak or heirloom|
- Heat a large nonstick skillet over medium heat; cook bacon, turning occasionally, until crisp, about 5 minutes. Remove to paper towels; drain.
- Toast bread.
- Meanwhile, mix together mayonnaise, scallions, water, salt and pepper in a small cup.
- Lay toast on a work surface. Spread one side of each slice with mayonnaise mixture. Layer with half each of arugula, avocado, bacon and tomato. Top with remaining pieces of toast and cut each sandwich in half. Serve immediately. Yields 1 sandwich per serving.