Cook the bacon.

• For oven-baked bacon, preheat the oven to 400°F (200°C). Add the bacon to a baking sheet lined with parchment paper/baking paper for easier cleanup. Cook the bacon in the oven until crispy (about 15-16 minutes). As all ovens are different, start checking after about 10 minutes and take it out when it’s done to your desired crispiness.
• For the stovetop skillet method, add the bacon to a cold skillet. Put the pan on medium-low heat and cook, flipping it every 3-4 minutes until it’s cooked to your desired crispiness. You may need to use a splatter guard. If using a lid, set it slightly leaning on one side so the steam can escape.

While the bacon is cooking, prep everything else.

• Aioli: To the mayo, add the minced garlic, lemon juice, lemon zest, and a pinch of salt & pepper. Mix until combined.
• Tomato: Slice the tomato and season the slices with a pinch of salt and pepper.
• Iceberg Lettuce: Separate the leaves, wash them, and pat them dry or use a salad spinner to dry them.
• Avocado: Scoop up the avocado flesh and mash the avocado with a pinch of salt and pepper and a tiny squeeze of lemon juice (to keep the avocado vibrant green).
• Bread: Toast the bread slices.

Assemble the sandwich (in this order)

• To a toasted bread slice, add about a tablespoon of the aioli (lemon-garlic mayo).
• Cover that with 2 iceberg lettuce leaves (more or less to taste)
• Top the lettuce with the tomato slices.
• Add the crispy bacon on top of the tomato slices.
• Take the second toasted slice of bread and spread 1 tbsp of the aioli (half on each side), and place the bread slice on top of the bacon.
• Top the bread slice with the turkey (or chicken).
• Add the mashed avocado.
• Top with iceberg lettuce leaves.
• And finally, take the third slice of toasted bread, and spread a tablespoon of aioli, and place it on top of the lettuce.

Serve it immediately.