LL’s Hampton Chutney Sandwich (Edit recipe)

Bacon

1. *You can cook your bacon however you like, but here is my favorite method if you want to use it. I start with a whole 12 ounce package and just freeze leftovers:
2. Preheat oven to 375 degrees F and wrap a baking sheet with aluminum foil, pressing it tightly to the edges. I like to do one piece lengthwise and 2 pieces crosswise.
3. Add bacon slices to the baking sheet. They might slightly overlap, but they’ll shrink as they cook.
4. Bake bacon for 20 minutes, then carefully drain excess grease into a heatproof (glass or metal) container to cool. Bake another 10-20 minutes or until it reaches your desired doneness (will depend in part on the cut/brand of bacon).
5. Cool at least 10 minutes before using in assembly. You can pat them dry for excess grease, if you like. Save 8 pieces for sandwiches and freeze the rest as soon as completely cooled—I wrap it in plastic wrap and add to glass Tupperware.

Sandwich

1. Make aioli by combining mayo, sundried tomatoes, garlic clove, salt and pepper in a small bowl and whisking until incorporated.
2. Toast bread if you like. Spread aioli on one piece of bread and a layer of goat cheese on the other piece. Layer either side with 2 slices bacon, a generous handful of arugula, avocado slices/mashed avocado to taste, and a layer of red onion. Close sandwich, slice and enjoy! I don’t recommend making sandwiches more than a few hours in advance.
3. Leftover aioli will keep tightly sealed up to 4 days in the fridge. To best preserve your remaining avocado throughout the week, sprinkle the flesh side with lemon juice, keep the pit in and wrap tightly with plastic wrap. ______________________________