Bacon Sandwich Recipe

Prepare bacon

Heat a large skillet or frying pan over medium heat. Lay 4 bacon strips in a single layer in the cold pan (do not overcrowd). Cook 4–6 minutes, flipping every 1–2 minutes so they brown evenly, until crispness reaches your preference. For chewier bacon cook less, for crispier cook longer. Transfer cooked bacon to a paper towel–lined plate to drain and blot excess fat.

Toast and butter bread

While bacon cooks or after, lightly butter one side of each bread slice (about 1/2 tbs per slice) and place buttered side down in a separate clean skillet over medium-low heat. Toast until golden, 1–2 minutes per side, pressing gently with a spatula for even contact. Alternatively, use a toaster and spread butter on the warm toast.

Assemble sandwich

Spread 1 tsp mayonnaise on the unbuttered side of one toasted slice. Season tomato slices with the 1/8 tsp salt and 1/4 tsp black pepper. Place the lettuce leaf on the mayo, then the seasoned tomato slices. Top tomatoes with the hot, drained bacon (4 slices). If using cheese, add the cheddar slice on top of the bacon. If using avocado, layer slices atop the bacon (or mash and spread). Add hot sauce if desired. Finish with the second toasted slice, buttered side out.

Serve

Press sandwich gently, slice in half if desired, and serve immediately while bacon is warm and bread is crisp. If you prefer the cheese melted, assemble and place briefly in a 350°F/175°C oven or in a covered skillet for 1–2 minutes until cheese softens.

Total estimated time accounts for cooking bacon and toasting bread; allow a few extra minutes if melting cheese or preparing optional additions (avocado slicing ~1–2 minutes). Drain bacon on paper towels to avoid soggy bread.