A good ‘ol BLT Sandwich is one of my favorite things, ever. Add sun-dried tomato mayo, smashed @AvocadosFromMexico (#ad), fresh mozzarella... and WOWZA! Get ready for some mind-blowing-flavor-magic! . FOR THE SUN-DRIED TOMATO MAYO: • 8 oz. Sun-Dried Tomatoes with oil • 1/2 cup Slivered Almonds • 2 Garlic Cloves • 1 cup Mayonnaise • 1 tsp. Crushed Red Pepper • 1 tsp. Italian Seasoning • Kosher Salt, to taste . FOR THE BLAT SANDWICH: • 12 Slices of Bacon • 8 Slices of Bread, Toasted with Mayo • 2 Large Ripe Tomatoes • 8 Green Lettuce Leaves • 2 Avocados From Mexico, smashed . DIRECTIONS: 1. Pulse all ingredients for the Sundried Tomato Mayo in a food processor until smooth and combined. Set in a bowl and refrigerate until you're ready to assemble the sandwiches. 2. Preheat the oven to 400F. Place bacon on a parchment-lined baking sheet in a single layer. Bake for 18 - 20 minutes, or until browned and crispy. Transfer to a stack of paper towels to cool. 3. Slather one side of each slice of bread with a light smear of mayo. Toast, mayo-side-down, in a medium-high skillet until golden. Flip and toast the other side, if desired. 4. Arrange 8 slices of bread, mayo-toasted side down on a cutting board. Smear the inner sides of all 8 slices with sun-dried tomato mayo. Then layer four slices with smashed avocado, lettuce, fresh mozzarella, cooked bacon, tomatoes, and then top each one with the other piece of toasted bread. #AvocadosFromMexico #AlwaysGood #AvocadoNation