Bacon, Avocado, and Sun-Dried Tomato Sandwich

Ingredients

• 1 large avocado cut into 1/4-inch slices
• 2 servings salt and pepper black
• 3 ounces sun-dried olives roughly chopped
• 2 tablespoons butter unsalted softened
• 4 slices bread 
• 4 slices bread 

Equipment

• frying pan
• paper towels

Directions

1. Add the bacon slices to a large skillet and set over medium heat. Cook, flipping occasionally, until slices are crispy.
2. Remove and drain on paper towels.
3. Meanwhile, toast the four slices of bread. When done, butter one side of each slice of bread. Top the buttered side of each with one slice of bacon broken in half crosswise, a quarter of the chopped sun-dried tomatoes, and a quarter of the sliced avocado. Season with salt and pepper.
4. Serve the open-faced sandwiches immediately.