Roasted Pork Club with Scallion Mayonnaise

• 8 slices bacon (8 ounces)
• 1/2 cup mayonnaise
• 4 scallions, trimmed and minced
• Coarse salt and freshly ground pepper
• 12 slices whole-wheat sandwich bread, lightly toasted
• 3/4 pound roasted pork loin (see page 217), room temperature, thinly sliced
• 1 ripe avocado, pitted, peeled, and thinly sliced (see page 360)
• 1 cup alfalfa sprouts
• 8 thin slices Swiss cheese (4 ounces)
• Dill Pickle Spears, for serving (optional; recipe below)

1. In a large skillet over medium heat, cook bacon until crisp, turning once, 6 to 10 minutes; let drain on a paper towellined plate.
2. Mix together mayonnaise and scallions; season with salt and pepper.
3. Spread one side of each bread slice with mayonnaise mixture.
4. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon, and cheese.
5. Stack layers, then top with remaining bread.
6. Spear sandwiches with toothpicks, then halve with a serrated knife.
7. Serve sandwich with pickles, if desired.
8. Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl.
9. In a medium saucepan, combine 1 cup white-wine vinegar, 1/4 cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water.
10. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
11. Use a small plate to submerge cucumbers in liquid.
12. Refrigerate until cool, at least 2 hours.
13. Pickles can be refrigerated in an airtight container up to 2 weeks.
14. (makes 1 quart)

bacon, mayonnaise, scallions, salt, bread, pork loin, avocado, alfalfa sprouts, swiss cheese, pickle

Taken from www.epicurious.com/recipes/food/views/roasted-pork-club-with-scallion-mayonnaise-387989 (may not work)