Smoked Turkey and Avocado Club Sandwich

• 6 slices Streaky bacon
• 6 slices White bread
• 60 g Mayonnaise
• 1 medium Lemon
• ½ tsp Black pepper
• 1 large Avocado, ripe
• 1 large Tomato, ripe but firm
• 6 leaves Iceberg lettuce, crisp
• 200 g Smoked turkey, thinly sliced

1. Cook the streaky bacon in a frying pan over medium heat for 6 to 8 minutes, turning, until deep golden and crisp. Transfer to a plate and let it cool slightly so it stays crisp.
2. Toast the white bread until evenly golden. Set aside 2 slices to be the middle layer, and place the remaining 4 slices on a board.
3. Stir the mayonnaise with a squeeze of lemon juice and the black pepper. Taste and add a little more lemon juice if you want it brighter.
4. Halve the avocado, remove the stone, then slice the flesh. Slice the tomato into even rounds.
5. Spread the lemon mayonnaise over one side of each slice of toast. On two slices, layer iceberg lettuce, half the smoked turkey, half the avocado, and a few tomato slices, then top each with a middle slice (mayo-side down).
6. Build the second layer on each sandwich with more lettuce, the remaining smoked turkey, avocado and tomato, then add 3 slices of bacon per sandwich. Cap with the final toast slices, mayo-side down, press gently, then cut each sandwich into quarters and serve straight away.

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