Alabama Recipe

Cook bacon to crispy

Place a skillet or frying pan over medium heat. Lay the 4 slices of bacon in a single layer without overlapping. Cook for 4–6 minutes, flipping occasionally, until edges are brown and bacon is crisp but not burnt. For turkey bacon follow package times; aim for firm, browned edges. If pan renders a lot of fat, spoon off excess, leaving a thin layer to crisp the bacon. Transfer cooked bacon to a paper towel–lined plate to drain and keep warm.

While bacon cooks, spread 1 tablespoon butter evenly on one outer face of each bread slice. In a small bowl mix 1 tablespoon mayonnaise with 1 teaspoon of salt and 1/4 teaspoon black pepper (adjust to taste). Spread the mayo mixture on the unbuttered side of one or both bread slices, depending on preference.

If toasting bread: heat a separate clean skillet over medium-low heat, place bread butter-side down and toast 1–2 minutes until golden. Repeat with second slice. Alternatively, toast under a broiler or in a toaster, then reapply a thin butter layer.

On the mayo-coated side of one slice, place the lettuce leaf. Top lettuce with 2 slices of tomato. Sprinkle the tomato lightly with a pinch of the remaining salt and a few cracks of black pepper to season.

Arrange the 4 crispy bacon slices over the tomato in an even layer. If using optional avocado or pickles, add slices on top of the bacon. If using hot sauce, drizzle it sparingly over the bacon now.

Place the second slice of bread, mayo-side down (or buttered side out if you prefer a buttery exterior), on top of the bacon to close the sandwich.

If you want a warm, pressed sandwich: return the closed sandwich to the skillet over medium-low heat, press gently with a spatula and cook 1–2 minutes per side until warmed through and golden. Slice in half on the diagonal and serve immediately.