Step 1: Cook the Bacon Until Crispy
Heat a skillet, griddle, or oven (400°F if using oven) and cook the 12 slices of bacon until crispy. Drain on paper towels to absorb excess grease. The bacon should bend slightly when lifted with tongs, not snap. Set aside.
Step 2: Toast the Brioche With Avocado Oil
Lightly spray both sides of each brioche slice with avocado oil. Heat the same skillet or griddle to medium-high (about 350°F). Place the brioche slices flat and toast for 90 seconds to 2 minutes per side until each face is evenly golden brown.
Step 3: Slice and Season the Tomato and Avocado
Slice the steak tomato into quarter-inch slices. Peel, halve, and slice the avocado. Lay both on a cutting board and season generously with lemon pepper on all sides.
Step 4: Spread the Mayo on Toasted Brioche
Spread a tablespoon of mayonnaise on the inside of each of the 4 toasted brioche slices. The mayo creates a moisture barrier that prevents the bread from soaking up tomato juice.
Step 5: Build the Sandwich in Order
Layer each sandwich in this exact order on the mayo-coated bottom slice: 2 leaves of butter lettuce, half the seasoned tomato slices, 6 slices of crispy bacon, half of the sliced avocado. Then top with the second slice of mayo-spread brioche.
Step 6: Slice and Serve
Press down lightly on each sandwich to compress the layers without crushing the avocado. Slice each sandwich in half diagonally with a sharp serrated knife. Serve immediately while the bacon is still warm and the bread is still crisp.
