BLTs with Avocado and Spicy Mayo

This is a recipe from Rachel Ray's Everyday magazine. You'll never want a plain BLT again. Warning - the garlic is strong.

ingredients
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package of center cut bacon
8 slices of hearty, white farmhouse bread (I use wheat)
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces

preparation
Chop the crushed garlic with the salt and press with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and mayonnaise.

In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.

While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of fresh lime juice.

Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly into the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwich with the remaining toast. Cut the sandwiches in half on the diagonal and serve with dill pickles.