This “sandwich” is so delicious and perfect for a Whole30 lunch!
1 package Whole30 compliant bacon for Perfect Oven Bacon
4 teaspoons extra virgin olive oil, divided
2 – 3 heads iceberg lettuce, cut to form 2 sets of “lettuce buns” per head (tips for buns below)
1 – 2 large tomatoes, thickly sliced
1 – 2 avocados, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
Make the Smoky Red Pepper Sauce, Marinated Red Onions, and Oven Bacon.
In a nonstick skillet over medium-high heat, heat 1 teaspoon olive oil. Crack an egg into the pan and fry until done and crispy on the edges, about 2 minutes. Sprinkle with salt, pepper, and sumac. Repeat cooking instructions for each egg.
Place one of the iceberg lettuce halves on a plate. Spread 1 tablespoon Smoky Red Pepper Sauce, or more if desired on the iceberg half. Place 2 bacon strips cut in half over the sauce. Then add the tomato slices, sprinkling with salt and pepper to taste. Place the fried egg on top of the tomatoes, then top with the Marinated Red Onions and avocado. Add the top of the bun to complete the sandwich. Enjoy!
Tip for cutting the “bun”: place the head of lettuce on a cutting board with the core visible (toward you). Make a slice to the right of the core to form a round bun and then on the other side, slice to the left of the core to form the other half of the bun. Take each of those “buns” and gently peel them away to make a top and bottom. One head of lettuce will easily yield two sets of beautiful buns. Save the remaining lettuce for a salad.
Keywords: whole30 sandwich, whole30 cobb salad