If desired, split the hoagie roll lengthwise, leaving a hinge if you like, and lightly butter the cut sides (about 1 tsp butter total). Toast the roll cut-side down in a skillet over medium heat for 1–2 minutes until lightly golden, or place under a broiler for 1–2 minutes watching carefully. Remove and set aside.

Cook Canadian bacon

Heat a nonstick skillet over medium-high heat. Add the Canadian bacon slices in a single layer and cook 1–1.5 minutes per side until warmed through and lightly browned at the edges. Remove to a plate. If using extra crisp bacon strips, cook them now until crisp and drain on paper towels.

Slice tomato and season

Slice the tomato into 1/4-inch (6 mm) thick rounds. Arrange slices on a plate and lightly sprinkle with the measured 1/4 tsp salt and 1/4 tsp black pepper, tossing or turning slices to coat both sides. This seasons the tomato and draws out a little moisture for better flavor.

Assemble sandwich

Spread the mayonnaise evenly on both halves of the toasted roll (about 1–2 tbs total). On the bottom half, layer the lettuce leaves first to create a moisture barrier, then place the warm Canadian bacon slices in an even layer. Arrange the seasoned tomato slices on top of the bacon. If using, add the optional crispy bacon strips and/or pickle slices and a drizzle of hot sauce or mustard. Close the sandwich with the top half of the roll and gently press to compact.

Serve

Cut the hoagie in half on the diagonal or down the middle if desired. Serve immediately while Canadian bacon is warm and roll is slightly crisp. Accompany with chips or a small salad if you like.

Optional garnish / add-ins

If adding crispy bacon, cook until crisp in the skillet used for Canadian bacon and drain on paper towels. Add pickles or hot sauce directly during assembly to taste.