To make the chipotle mayo, simply whisk all ingredients together until smooth. Set aside.
Heat up a griddle or nonstick skillet over medium heat.
Brush the bread slices with the olive oil and place on the griddle to cook for 2-3 minutes on each side, or until golden brown and crispy. Set aside.
Season the steak on both sides with salt and black pepper. In a skillet over medium high heat, add the tablespoon butter to heat up for 1 minutes. Add the steak to cook 5-8 minutes on each side, until desired doneness. Remove steak from heat to rest for at least 3 minutes before thinly slicing against the grain.
To stack the sandwich, add a generous slather of the chipotle mayo over the toasts. Add a thick bed of arugula, then a single layer of tomatoes seasoned with salt and black pepper.
(Optional) Add the crispy bacon.
Add the thinly sliced steak, avocado, and micro greens. Lastly, add the top slice of bread. Slice in half and enjoy immediately with Klarbrunn Natural Sparkling Water for a refreshing drink!
