BLT Baguette

I love sandwiches. I love them with just a bit of cheese, and maybe a few thin slices of cucumber, and now I'm just starving, I wonder if there's any roe paste left in the fridge... erm. Yes. Sandwiches. Are good made with toast, and usually even better made with rolls or baguettes or rye bread or... you know, any bread is good, really. (I wouldn't last a day on a low-carb diet. Possibly this was already glaringly evident.)

I haven't necessarily had enough BLTs to judge, but it is my firm belief that this is the best BLT known to man. Of course, it's not so much bacon-lettuce-tomato as parmesan-lemon-avocado-red-onion-bacon-lettuce-tomato. But that makes for an unwieldy acronym, so.

As a bonus, it travels really well, wrapped in clingfilm, and is popular not just with the two-legged-crowd.

BLT
adapted from the Swedish TV show Mat med Tina, serves 2

2 20-cm (or so) pieces of baguette
1 avocado (make sure it's nice and soft)
half a red onion
juice from half a lemon
4 slices of bacon
some sliced tomato
lettuce

1 tbsp mayo
2 tbsp crème fraîche
2 tbsp finely grated parmesan
½ clove garlic, finely minced

Slice the red onion finely, rinse in cold water and drain well. Chop the avocado and sprinkle with about half of the lemon juice. Sprinkle the rest over the bacon and fry in a large pan (this will be important later) until nice and crisp. Drain on paper towels, leaving the bacon fat in the pan.

Mix together mayo, crème fraîche, parmesan and garlic and season with salt and pepper to taste. Mix together avocado and red onion and season those as well.

Split the baguette pieces and toast them in the bacon fat until nice and crispy. Spread the baguettes with the mayo mix and assemble the sandwiches. I'm sure you have your quirks about which ingredient goes next to which. It's OK, I won't judge.