Ingredients
- 4 slice white, wheat or sourdough bread
- 10 slice to 12 slices dry-cured bacon
- 2 slice ripe beefsteak tomatoes
- 4 slice leaves bibb or oak leaf lettuce, washed
Preparation
Baking Directions:
1) Core and slice the tomatoes into medium slices (a bit bigger than 1/8-inch).
2) If possible, find slab bacon that you can slice yourself.
Once you have the slices, cut them in half and fry over low-medium heat, making sure not to overcook.
Don't drain the fat, and don't overcrowd the pan or overlap the slices.
When ready, take the slices out and, says chef Michele Anna Jordan, drain them on a plain brown paper bag.
3) When the bacon is almost done, toast the bread until it's just slightly golden — not fully brown.
4) Set the four pieces of toast out before you.
Spread the mayonnaise on all the pieces.
You can either make your own mayo or aioli, or use a good store-bought one like Hellman's/Best Foods.
5) Put the tomatoes on one side of the bread for each sandwich.
Sprinkle lightly with salt.
6) The bacon comes next.
Use as much as you feel you can fit on the sandwich.
Then add the lettuce.
7) Place the remaining slices of bread on top.
Cut sandwiches in two, preferably on the diagonal.
Serve.
