Inspired by a sandwich I had a short time ago, I set about making a light and healthy — but still hearty — sandwich. A couple of fine avocados, some tomato and red-leaf lettuce, a drizzle of oil, and salt and pepper to taste. A bit of a different spin on the classic BLT, which on California menus all too often becomes the ubiquitous BLAT. I feared that bacon may have been missed in the creation, but I am pleased to report that the end result was a fine sandwich. The San Luis Sourdough, lightly toasted, was the perfect bread for the job. As a first attempt, it was a bit light on the salt and pepper, and romaine would be preferred over the red-leaf, but this is highly recommended as a quick and light sandwich.