Ingredients

Makes 2 servings

　　6 bacon slices

　　5 tablespoons mayonnaise

　　3 tablespoons chopped fresh chives

　　2 tablespoons chopped fresh dill

　　1 firm-ripe California avocado (8 to 10 ounces)

　　1 teaspoon fresh lemon juice

　　4 slices whole-grain bread, toasted

　　1/2 cup radish sprouts

　　

Step 1

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp, then transfer with tongs to paper towels to drain.

　　

Step 2

Stir together mayonnaise, chives, dill, and salt and pepper to taste in a small bowl.

　　

Step 3

Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.

　　

Step 4

Make sandwiches with toast, herb mayonnaise, avocado, bacon, and sprouts, seasoning with salt and pepper.