3 slices bacon (thick cut if possible)
2 ripe avocados, peeled, pitted
2 tbsp each: mayonnaise, store-bought salsa
1 to 2 tsp pure chili powder, such as ancho or chipotle, to taste
6 slices bread
3 large lettuce leaves
Place bacon in large, non-stick skillet over medium heat. Cook, turning once, 6 minutes or until crisp and browned. Transfer bacon to paper towels to drain and cool. Chop or crumble.
In medium bowl, mash avocados, mayonnaise, salsa and chili powder with fork until mixed but chunky.
For each sandwich, spread 1/3 guacamole mixture on 1 slice bread. Top with 1/3 bacon and 1 lettuce leaf. Finish each with second slice bread. Cut in half.