ingredients
3/4 cup mayonnaise
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 (8 oz) packages Jones Dairy Farm Dry Aged Cherrywood Bacon
1 cup cherry or grape tomatoes, any color
1 tablespoon olive oil
1 (12 oz) Focaccia Bread, any flavor (Royal Kitchens brand, if available)
1/2 avocado, pitted and sliced
1/2 cup spinach leaves
1/4 cup arugula
Salt and pepper to taste
Cayenne pepper, dash
DIRECTIONS
Make garlic aioli by mixing mayonnaise, minced garlic, lemon juice, a sprinkle of salt, and a dash of cayenne in a small bowl. Cover and refrigerate for 30 minutes.
Cover a baking sheet with foil. Using 8 bacon slices for each, form bacon into 2 weave patterns on the foil by using “under-over” layering. Place into a cold oven and set temperature to 350° F. Cook for 15-20 minutes, or until desired doneness.
After placing bacon in oven, slice cherry tomatoes in half, and place on a small foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Add the tray of tomatoes to the oven for the last 10-15 minutes of cook time on the bacon. Once tomatoes are roasted (starting to shrivel) and bacon is cooked, remove both trays from oven. Drain bacon weaves on a paper-towel lined plate.
Carefully and evenly slice focaccia in half (to form a top and bottom). Wrap in foil and warm in the oven for the last 5 minutes of cook time of tomatoes and bacon if desired.
When ready to assemble sandwich, spread garlic aioli on bottom bun. Layer spinach leaves, bacon weaves, roasted tomatoes, avocado, and arugula. Spread top bun with garlic aioli and place on top. Cut into quarters and serve.