Every element of this sandwich matters, but the chipotle mayo is why people ask for the recipe. Chipotle in adobo has this smoky, complex heat that plain chilli can't replicate — it's warm and deep rather than sharp and one-note. Three tablespoons of mayo, one chipotle pepper finely chopped (adobo sauce included), a squeeze of lime. That's it. Spread it generously on both sides of the toast, stack everything high, and you've made the sandwich that gets talked about at lunch.
Method
Make the chipotle mayo
Finely chop one chipotle pepper from a tin of chipotles in adobo — include a little of the adobo sauce from the tin too. Mix with the mayonnaise and a squeeze of fresh lime juice. Taste it: it should be smoky, slightly spicy, a little rich. Add more chipotle for more heat, more lime for more brightness.
Chipotle in adobo tins are usually available in larger supermarkets or any Latin/Mexican grocery store. The rest of the tin keeps for weeks in a sealed container in the fridge, and goes well in scrambled eggs, tacos, or stirred into sour cream.
Cook the bacon until crispy
Cook bacon in a dry pan over medium-high heat until properly crispy — not chewy, not burnt. About 3–4 minutes per side depending on thickness. Drain on paper towel. The crunch is structural in this sandwich; don't pull it early.
Toast the bread, prep the avocado
Toast the bread to golden while the bacon finishes. Halve and stone the avocado, then slice it directly in the skin and scoop out with a spoon. Season the slices lightly with salt — this is a step most people skip, and it makes a real difference.
Build and cut
Spread chipotle mayo generously on both inner slices of toast — not just one side. Layer turkey first (fold it so it doesn't just slide off), then avocado, then bacon, then lettuce, then tomato. Season the tomato slices with salt and pepper. Close, press gently, and cut diagonally. Eat immediately while the toast is still crunchy.
Layer order matters for structural integrity. Turkey and avocado closest to the bread anchor everything. Lettuce and tomato on top prevent the bread from going soggy.
Mike's notes
Make a double batch of the chipotle mayo and keep it in the fridge. It transforms leftovers — stir it into scrambled eggs, use it as a dip for sweet potato wedges, or spread it on a wrap. The flavour actually gets better after a day or two as the chipotle infuses more fully into the mayo.
The bread choice matters here. Sourdough is the best option — the sour notes cut through the richness of the avocado and mayo. A thick white sandwich loaf works too. Brioche is too soft and too sweet.