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1
Preheat the broiler in your oven.
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2
Arrange the slices of bread on a rimmed baking sheet so that no two are overlapping.
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3
Use a basting brush to brush some olive oil all over the top of each piece of bread.
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4
Then use a table knife to spread a bit of minced garlic over each slice.
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5
Place the baking sheet under the broiler and toast until bread is crisp and golden, about 4-6 minutes.
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6
Remove baking sheet from the oven.
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7
Adjust the oven heat to 400 F.
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8
Transfer the bread to a plate or cutting board to cool, then place a wire cooling rack on the baking sheet.
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9
Arrange the bacon strips on the wire rack so that no two pieces are overlapping.
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10
Cook the bacon about 8-10 minutes, or until small bubbles form and the bacon begins to brown and crisp.
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11
Carefully remove the baking sheet from the oven, taking care not to splatter any bacon grease.
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12
Meanwhile, prepare the creamy pesto: Add the basil pesto and the horseradish to a bowl and stir until well combined.
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13
Also prepare the sun-dried tomato compote: Into a food processor or blender, add the sun-dried tomatoes, water and honey.
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14
Pulse until a thick jelly is formed.
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15
Stir the mixture, ensuring all the honey is well combined with the mixture, then pulse again.
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16
To build an avocado club sandwich: Grab one slice of bread and spread a layer of the sun-dried tomato compote all over the plain side of the bread (the side without olive oil and garlic).
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17
Top with a layer of baby arugula, 3-4 slices of avocado, 4-5 strips of roasted bell peppers, and 2 slices of bacon.
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18
Grab a second slice of bread and spread a layer of the creamy pesto all over the plain side to top off the sandwich.
