Ingredients
8 slices bacon
1/2 cup light mayonnaise
4 scallions, minced
coarse salt and ground pepper
12 slices whole-wheat sandwich bread, lightly toasted
3/4 pound roasted pork, room temperature, thinly sliced
1 avocado, halved, pitted, peeled, and thinly sliced
1 cup alfalfa sprouts
8 thin slices Swiss cheese (3 to 4 ounces total)
Preparation
In a large skillet over medium heat, cook bacon until crispy, turning once, 6 to 10 minutes; transfer to a paper-towel-lined plate.
In a small bowl, mix mayonnaise and scallions; season with salt and pepper.
Place bread on a work surface; spread one side of each slice with mayonnaise mixture. Layer 4 slices with pork and avocado; layer 4 other slices with sprouts, bacon, and cheese. To assemble sandwiches, stack layers; top each with 1 remaining slice. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve with dill pickle spears, if desired.
