1. For the sweet pickled red onions: Combine 1 cup water, 1 cup distilled red wine vinegar, 2 tbsp sea salt, and 1/4 cup sugar in a saucepan. Bring the mixture to a simmer, then immediately remove from the heat.
2. Meanwhile, thinly slice a large red onion and add it to an airtight container along with 2 cloves of garlic.
3. Pour the hot brine over the sliced red onions and garlic. Once cooled to room temperature, place the container in the fridge. The pickled onions can be used within 30 minutes and will keep for up to a week.
4. For the bacon: Place bacon slices in a cold oven. Set the oven temperature to 375 degrees F (190 C) and cook for 20-25 minutes, or until the bacon reaches your desired crispness.
5. For the BLTA Sandwich assembly: Drizzle a cast iron skillet with olive oil. Grill two slices of sourdough bread in the skillet until golden brown and toasted.
6. Top the grilled bread with avocado mayo, romaine lettuce, cooked bacon, sliced avocado, sliced local heirloom tomato, a pinch of salt, dried oregano, homemade sweet pickled red onions, dijon mustard, a drizzle of red wine vinegar, and a drizzle of extra virgin olive oil.
