Bacon Lettuce & Tomato Recipe
Smoked bacon, fresh tomato and lettuce with mayonnaise on toasted sourdough.
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare bacon
Preheat a large skillet or frying pan over medium heat. Lay the 8 bacon strips in a single layer without overlapping. Cook 4–7 minutes per side, adjusting time so bacon is crisped to your liking (thicker bacon may take longer). Use tongs to transfer cooked bacon to a paper towel–lined plate to drain; keep warm. Reserve about 1 tablespoon of bacon fat in the pan if desired for toasting bread (optional).
- 2
Toast sourdough
Lightly butter one side of each of the 4 sourdough slices with the 1 tablespoon unsalted butter. Heat a clean skillet over medium-low (or wipe out excess bacon fat leaving ~1 tsp) and place bread butter-side-down in the skillet. Toast until golden and crisp, about 2–3 minutes per side. Alternatively, toast under a broiler or in a toaster oven until golden. Remove and place on a cutting board.
- 3
Prepare tomato and lettuce
While bacon cooks or after toasting, wash and dry the lettuce leaves and set aside. Slice the large tomato into 6–8 thin slices. Sprinkle the tomato slices with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; let sit 1–2 minutes to draw out juices.
- 4
Assemble sandwiches
Spread about 1 tablespoon mayonnaise evenly on the unbuttered side of each toasted sourdough slice (total 4 tablespoons). On two slices, layer the lettuce leaves (1–2 leaves per sandwich), then place 3–4 tomato slices on top of the lettuce. Divide the cooked bacon evenly, placing 4 strips on each sandwich. Top with the remaining bread slices, mayo-side-down, buttered side out if you prefer.
- 5
Finish and serve
If desired, press the sandwich lightly and cut each sandwich in half on the diagonal. Serve immediately while bacon is warm and bread is crisp. Provide extra mayonnaise or salt/pepper at the table.