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Avocado Sandwich
from the kitchen of Sharmagne Leland-St. John

3 slices of smoked bacon per sandwich
One small ripe avocado per sandwich
Two slices wheat bread per sandwich, toasted
Juice from a lemon
Seasoned salt and pepper

In a small iron skillet, fry the bacon. Toast the
bread and butter lightly. Place thick slices of avocado
on the toast. Place the drained bacon atop. Squeeze
a bit of lemon juice over the top. Sprinkle Lawry's
Seasoned Salt and Pepper or a similar seasoned S & P
over the sandwich and place the second piece of toast
on top of the entire sandwich. You might also wish
to enjoy it open face.


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