Emerils Kicked-Up B.L.T. Sandwiches with Avocado and Chipotle Mayonnaise

• 8 thick slices brioche bread, toasted
• Chipotle Mayonnaise, recipe follows
• 16 slices thick cut bacon, cooked
• 12 leaves red leaf lettuce, washed
• 16 thin slices ripe tomato
• 1 avocado, sliced
• 1/2 cup plus 2 tablespoons mayonnaise
• 1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
• 2 teaspoons adobo sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon dried crushed oregano
• 1 lemon, juiced

1. On a clean work surface lay out the toasted bread slices and spread 1 side of each slice with 1 1/2 tablespoons of the Chipotle Mayonnaise (or less to taste.)
2. Build the sandwiches by placing 4 slices of bacon, 3 lettuce leaves, 4 slices of tomato and 1/4 of the avocado slices onto the spread side of 4 of the bread slices.
3. Top with the remaining slices of bread, spread sides down, and press downward slightly before slicing each sandwich in half.
4. Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds.
5. Transfer to a clean container and refrigerate until ready to use or serve.
6. Yield: about 3/4 cup

bread, mayonnaise, bacon, thin, avocado, mayonnaise, pepper, adobo sauce, garlic, salt, oregano, lemon

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-kicked-up-blt-sandwiches-with-avocado-and-chipotle-mayonnaise-recipe.html (may not work)