1/2–1 tablespoon adobo, from a can of chipotle in adobo
1 tablespoon finely chopped chives
8 slices good whole grain bread, toasted
4 leaves leaf lettuce or 2 handfuls of spring mix
1–2 tomatoes, sliced
150–200 grams smoked cheese, cheddar, jarlsberg, or gouda, sliced
2 avocados, pitted and sliced
Freshly ground black pepper
In a large skillet or flat top griddle pan, cook the bacon over medium-low heat until it starts to curl up a bit. Meanwhile, in a small bowl mix together the maple syrup, bourbon, and black pepper. Flip the bacon over and, using a pastry brush, brush the bacon with the maple bourbon mixture. Continue cooking the bacon, flipping every minute or so, applying more of the maple bourbon mixture as you go, until the bacon is crisp. When crisp, remove the bacon from the pan and allow it to cool slightly on a rack lined baking sheet.
While the bacon is cooling slightly, combine the mayonnaise, adobo, chives, and any remaining maple bourbon mixture in a small bowl and whisk together to combine.
To assemble the sandwiches, spread four slices of toasted bread with a good helping of the mayonnaise mixture. Layer on the lettuce, sliced tomato, maple bourbon bacon, sliced smoked cheese, and avocado. Season the sandwiches with salt and pepper and top each with a slice of the remaining toast, slice diagonally, and serve.