Avocado Bacon Heirloom Tomato And Cucumber Sandwich - cooking recipe

Ingredients

1 tablespoon ground black pepper
8 slices thick slab bacon (About 1/2 lb.)
1/2 cup Hellmann's mayonnaise
1 teaspoon lemon thyme (Minced)
1 teaspoon parsley (Minced)
1 teaspoon dill (Minced)
1 dash fine sea salt
1 dash white pepper
8 slices multigrain bread (Toasted)
8 leaves romaine lettuce
2 heirloom tomatoes (Brandy Wine, Sliced 1/4-inch Thick )
2 English seedless cucumbers (Peeled, Sliced 1/4-inch Thick)
4 slices maui onions (Sliced Thin)
1 Hass avocado (Sliced Thin)
2 cups large-curd cottage cheese
24 dill pickle slices (Dill Chips)

Preparation

Sprinkle black pepper over bacon, cook bacon crisp and set aside.
In a bowl wisk together mayonnaise, fresh fine herbs, salt and white pepper.
Toast bread and spread 1-tablespoon Herbal mayonnaise on each slice.
Layer lettuce, tomatoes, bacon, cucumbers, Maui onions, avocado and lettuce.
Slice sandwich in half and place on a plate.
Garnish sandwich plates with 1/4 cup cottage and dill pickle chips.