• 4 Rustic Rye Slices
• 4 Slices of Seitan bacon
• 1/2 Small Ripe Avocado, peeled
• 2 Tablespoons of Vegan Mayonnaise
• 1/2 Teaspoon Lemon Juice
• 1-1/2 Cups Fresh Baby Spinach
• 4 Tomato Slices

① Bring a large non-stick skillet to medium heat with oil. Put 4 large slices of seitan bacon in an even layer in the skillet. Brown the seitan bacon for a few minutes on each side, until the bacon is starting to get brown and a little crispy around the edges. Remove from heat and set aside.

② Mash avocado with a fork. Stir in vegan mayonnaise and lemon juice. Spread over toasts. Top 2 of the slices with spinach, tomato, bacon, and remaining slices of toast.