Bacon, Lettuce & Tomato Recipe

Prepare bacon

Cook the 8 slices of bacon until crisp. For even crisping, lay bacon in a single layer in a cold skillet, then cook over medium heat, turning occasionally, about 10–12 minutes, or bake on a rimmed baking sheet at 400°F (200°C) for 15–20 minutes. Drain on paper towels and keep warm.

Prepare tomato

While bacon cooks, rinse and dry the tomato. Slice the tomato into 1/4-inch (6 mm) thick slices. Lay slices on a plate and lightly sprinkle with 1/2 tsp salt and 1/4 tsp of the black pepper to season. Set aside so juices collect but do not over-salt.

Prepare lettuce

Rinse and dry 4 large lettuce leaves thoroughly (use a salad spinner or pat dry). If leaves are large, tear to sandwich-sized pieces. Chill briefly if desired for extra crunch.

Toast bread (optional)

Spread 1 tbs butter evenly on one side of each of the 4 bread slices if toasting in a skillet. Heat a dry skillet over medium and toast bread butter-side down until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a toaster until desired color.

Assemble mayonnaise

Spread about 1 tablespoon mayonnaise on one face of two slices of the toasted (or untoasted) bread. Spread remaining mayonnaise (about 1 tbs) on one face of the other two slices if you prefer mayo on both slices. Adjust to taste.

Season and layer

Place lettuce leaves atop the mayo on one bread slice. Arrange the tomato slices over the lettuce, stacking them evenly. Sprinkle the remaining 1/4 tsp black pepper over the tomato slices. Lay 4 slices of cooked bacon over the tomato (use remaining bacon on the second sandwich).

Finish sandwich

Top with the second bread slice mayo-side down. Press gently to hold together. If making two sandwiches, repeat layering for the second. Using a sharp knife, cut each sandwich in half diagonally if desired.

Serve

Serve immediately while bacon is still warm for best texture. Optional accompaniments: kettle chips, pickle spear, or a simple green salad.