Avocado Bacon and Egg Sandwich

Plate with a cut open Bam Sammy sandwich.

5 from 6 votes

This Avocado Bacon and Egg Sandwich is a copycat of my all time favorite sandwich to get at a place in downtown Boise called Fork. It’s called the BAM Sammy. Bacon. Avocado. Mozzarella. BAM.

Prep Time10

Cook Time25

Marinating1

Total Time1 35

Course: Lunch

Cuisine: American

Keyword: avocado, bacon, Sandwich

Servings:

Calories: 1147kcal

Author: Emily Walker

Ingredients

½ cup pure maple syrup
¼ cup brown sugar
1 pound bacon
2 tomatoes
2 ripe avocados ½ avocado per sandwich
4 eggs 1 per sandwich
8 slices bread we used multi grain sourdough
4 slices mozzarella cheese
½ cup fresh pesto

Instructions

Mix together the maple syrup and brown sugar in a small bowl. Halve the bacon slices, make sure they are separated from each other, and place them all in a large plastic bag. Pour the syrup mixture over the bacon and seal. Place the bag in the fridge to marinate for 1 hour.
Heat oven to 400 degrees F. After bacon has marinated, line a baking sheet with aluminum foil and top that with a wire rack. Arrange 6 small slices of bacon into a weave, repeating with the remaining bacon, or you can cook the pieces normally. Bake for about 20 minutes, or until desired crispiness. Remove bacon but keep oven on.
While the bacon is cooking, slice the tomatoes and avocados.
Cook the eggs over medium.
On another baking sheet, arrange the 8 slices of bread, 4 with sliced mozzarella cheese, and 4 with a layer of pesto. Bake just until cheese begins to melt, about 5 minutes.
Arrange sandwiches with a slice of cheese bread topped with tomato, bacon, egg, and avocado, topped with a pesto slice.
This recipe makes 4 sandwiches, you can adjust according to how many you actually need.

Notes

Make sure your cooling rack is safe to use in the oven. Metal racks are fine, but if your rack has a nonstick coating, don't use it because it can warp.
You can use whatever bread you like. I used sourdough.

Nutrition