The Pig And Pickle Recipe

Oven method (recommended)

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and fit a wire rack on top if available. Arrange 4 bacon strips in a single layer on the rack or directly on the foil if not using a rack. Bake 14–18 minutes, checking at 12 minutes for your preferred crispness. Remove bacon and transfer to a plate lined with paper towels to drain and crisp further.

Skillet method (alternative)

Heat a large skillet over medium heat and add 1 tsp neutral oil only if your bacon is very lean. Lay bacon strips in a single layer, cook 3–5 minutes per side, turning until browned and crisp. Transfer to paper towels to drain.

Toast the 2 slices of wheat bread until golden-brown to your liking using a toaster or under a broiler.

In a small bowl combine 2 tbs mayonnaise and 1 tsp Dijon mustard (if using). Season with 1/4 tsp of the salt and 1/4 tsp of the black pepper; stir until smooth. Taste and adjust seasoning as desired.

Lay the toasted bread slices flat. Spread the mayonnaise mixture evenly on one side of both slices (use all of the spread).

On the bottom slice, place 2 lettuce leaves, tearing if necessary so they fit. Sprinkle a small pinch of the remaining salt (about 1/4 tsp) over the tomato to season it.

Arrange 3 slices of tomato on top of the lettuce in a single layer.

Top the tomato with the 4 cooked bacon strips, slightly overlapping if needed.

Place 6 dill pickle slices over the bacon, distributing evenly. If pickles are very juicy, pat them dry with a paper towel first.

Close the sandwich with the top toasted slice, mayo side down. Press lightly to compact the layers.

Cut sandwich in half on a diagonal if desired and serve immediately.

Serves 1. For a larger meal, serve with potato chips or a simple side salad. To make it for more people, multiply ingredients per sandwich.

Adjust bacon quantity for leaner or heartier sandwiches and swap dill pickles for bread-and-butter or spicy pickles if preferred.