These avocado, bacon, and ham sandwiches are, like most sandwiches, pretty easy to make – but they’re far better than everyday fare. They’re rustic, beautiful, satisfying, and fantastic.

They pack like a champ; you could take’m tailgating. Wait’ll you feel their heft. You’ll want to throw them to your buddies football-style, which, due to their torpedo shape, will work pretty well … but surprise! You can catch one, score a touchdown, and then eat it! (They’re way more delicious than footballs!)

You could also slice these sandwiches into 3-inch segments and serve them as finger food at a party, or on a buffet, or on the coffee table while you’re watching the game. Or Auntie Mame. Or the presidential debates. Wait, that might upset your stomach.

What you need to make 2 man-sized or 4 medium sandwiches:

1 baguette
1 oz. unsalted butter (2 Tbs), softened
2 Tbs Dijon mustard
¼ cup best-quality apricot jam
Coarse black pepper, to taste
½ lb thinly sliced country ham, perhaps glazed
4 strips of cooked bacon. Yes, bacon. Of course, bacon.
2 small avocados

How to do it:

1. Trim off the baguette’s heels and eat them. Then cut the loaf into 3 equal-length pieces. Set aside one of the thirds for another use. Split the remaining two pieces horizontally along one side, leaving the other side intact. Open the pieces so they can lie flat; they won’t want to stay flat, but that’s OK.
2. Stir the butter and mustard together until smooth, and spread on it on the bread, across the entire surface of what will form the interior of the two sandwiches. Spread the jam over that. Pepper the jammy surface to taste. Layer in the ham and then the bacon. Fold the sandwiches up into a sub sandwich shape. At this point, you can tightly wrap the sandwiches and hold them in the fridge for several hours, if need be.

3. Remove the avocados’ flesh from their skins and discard the pits. Either tuck two avocado halves into each sandwich the way you would tuck a dill spear into a Chicago dog, or slice them and tuck in the slices.
4. Wrap the sandwiches with in plastic wrap. Then, if you want to be fancy, wrap them in parchment (or segments of the bag the baguette came in) and tie them up with string. Keep chilled and serve within 3 hours.

Notes

Because these sandwiches use avocado, they have a short visual shelf life. Although they will taste great for at least a day or two, the avocado will turn brown in about six hours – not as brown as you might think if they’re wrapped tightly, but brown enough. Scrape off whatever brown bits there are and enjoy the leftovers.

Baguettes have a shelf life of about a day. There are amazing ways to refresh them, but if you want these sandwich to be spectacular, you’ll need to purchase the baguette the morning of.

Because country ham and bacon are both salty, I recommend unsalted butter. If you feel you need it, sprinkle the finished sandwiches lightly with sea salt.

Avocado, Bacon, and Ham Sandwiches

This content was not solicited, sponsored, or written in exchange for anything. France did not ask me to promote their beloved bread. Virginia did not send me a ham. California did not send movie star avocado spokespeople to woo me with their buttery fruits.

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