For the sandwich : 

• 4 bread slices from a rustic loaf, lightly toasted
• Curly lettuce
• 6 slices of provolone cheese
• A small handful arugula
• 250 g F. Ménard bacon rounds, cooked crispy
• 1 large ripe but firm tomato, sliced
• 1 large ripe but firm avocado, sliced

For the mayonnaise:

• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon old mustard
• 1 teaspoon freshly chopped chives
• 1 teaspoon freshly chopped basil
• Salt and pepper from the mill