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Bacon, Arugula, California Avocado and Tomato Sandwiches

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Bacon, Arugula, California Avocado and Tomato Sandwiches


Recipe courtesy of Brown’s, a California Café, from Cal Dining at University of California, Berkeley


Serves: 2

3 Tbsp. Herbed Dijonnaise (recipe follows)
4 slices rustic bread, such as a sweet batard
4 1 oz. slices cooked bacon
2 medium tomatoes, sliced
1/2 Fresh California Avocado*, sliced into six slices
1 cup Arugula Mix (recipe follows)
1 pinch kosher salt
As needed Olive oil spray
Herbed Dijonnaise
3 cups Dijon mustard
1 1/2 cups Aioli (recipe follows)
3/4 cup chopped fresh thyme or 4-1/2 Tbsp. Herbes de Provence
3 egg yolks, room temperature
3 Tbsp. water
3 Tbsp. lemon juice
3 Tbsp. Dijon mustard
4 cloves garlic, minced
2 cups olive-canola blend oil
2 tsp. salt
(Yield: Approximately 4-1/2 cups)
(Yield: Approximately 1 pint)
Arugula Mix
(Yield: 18 cups)
18 cups arugula
1/2 cup olive oil, extra virgin preferred
10 Tbsp. apple cider vinegar
1/2 tsp. cracked black pepper

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Spread Herbed Dijonnaise evenly over two slices of bread.
  2. Top each bread slice with 2 slices of bacon, 3 slices of tomato, 3 slices of avocado, ½ cup Arugula mix and a sprinkle of salt.
  3. Cover filling with other bread slices. Spray top slices with olive oil.
  4. Grill each sandwich in a Panini press for 1 minute. Cut in half on the bias and serve.

Herbed Dijonnaise Instructions

  1. Whisk together all ingredients. Cover and refrigerated until needed.

Aioli Instructions

  1. Place yolks, water, lemon juice, mustard and garlic in the bottom of a narrow immersion blender cup.
  2. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender into the bottom of the cup and turn it on.
  3. As aioli forms, slowly tilt and lift the head of the blender until all the oil is emulsified and the mixture has the texture of mayonnaise. Move the immersion blender up and down, if needed.
  4. Season with salt. Refrigerate for up to 3 days.

Arugula Mix Instructions

  1. Toss arugula with olive oil, vinegar and black pepper. Keep cold until service.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags


(1 Ratings)