This was a specialty of the now-closed Pittman House Restaurant in Dallas, Texas.
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
coarsely-ground black pepper
18 slices toasted whole-wheat bread
12 ounces crabmeat, picked over well to remove any shells
slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well.
For each sandwich, spread three pieces of bread with a portion of the mayonnaise
mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat,
and one or two tomato slices. Add the second slice of bread, and top with the four
half-slices of bacon, a layer of avocado slices, another tomato slice or two, and
more lettuce. Cover with the third slice of bread, secure the sandwich with wooden
picks, if you like, and slice it in half.