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1
Toast the bread in the toaster until light golden brown.
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2
Set aside.
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3
Fry the bacon until just barely crisp, and then drain on a paper towel.
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4
Set aside.
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5
Mix together 2 tablespoons of the mayonnaise with the basil pesto.
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6
In a separate bowl, mix an additional 2 tablespoons mayonnaise with the sun-dried tomato pesto.
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7
To make one sandwich: Spread 2 pieces of toast with basil pesto mayo.
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8
On one piece of bread, lay some roast beef on top of the pesto mayo, then top with a slice of cheese and some lettuce.
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9
On the other piece of bread, lay the slices of tomato on top of the pesto mayo.
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10
Top with some avocado and bacon.
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11
Lift the second slice of bread and place it, ingredient-side down, on top of the first piece of bread.
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12
For the second layer: On the top of the top piece of bread, spread the sun-dried tomato mayo.
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13
Spread one side of the third piece of bread with sun-dried tomato mayo.
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14
Place ham, cheese, red onion and lettuce on top.
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15
Top with bacon slices.
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16
Place this piece of bread, ingredient-side down, on top of the first piece of bread.
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17
Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths.
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18
(Use large toothpicks to secure if needed.)
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19
Serve with chips!
