• Prepare the bacon first. For 6 to 8 slices, use a large frying pan. Add the bacon into the cold pan, then preheat over medium heat, cooking the bacon until it’s crispy. For more slices, use the oven. Linea baking sheet with foil, add a wire rack and place the bacon over the wire rack. Bake the bacon at 425F until it’s crispy and golden.
•  Meanwhile, prepare the hard-boiled eggs. Bring a small pot of salted water to a boil, then add the eggs using a spoon. Cook the eggs for 10 minutes, then drain and drop into a bowl of ice water to cool. Once cooled, peel and slice the eggs.
•  Next, prepare the spread. Combine the mayonnaise, mustard and spices in a small ramekin and stir to combine.
•   Prepare the vegetables. Wash and dry the romaine lettuce. Thinly slice the tomatoes, avocado and red onion.
• Toast the bread using a toaster or the oven broiler. Place the bread onto a large baking sheet and broiler on high for a few minutes, until the bread is toasted and golden. Turn the bread over and toast the other side, too.

Assembling the Sandwich:

• To assemble the sandwich, use a spreader and apply a generous amount of the chipotle mayo onto each slice. You’ll need 3slices of bread per sandwich; you can apply the spread onto both sides of the middle slice.
• Add lettuce onto the first and second bread slices. Add the sliced tomatoes, turkey (or pork) ham, sliced cheese and sliced onion, if desired. Add the second slice of bread, topped with lettuce. Add the sliced hard-boiled eggs, bacon slices and sliced avocado. Top with final piece of bread, then use a sharp, serrated knife to split the sandwich in half or into quarters. Enjoy immediately.