Bacon, Tomato & Lettuce On Toasted Multi-grain Recipe

Prepare bacon

Heat a skillet over medium heat. Lay the bacon strips in a single layer and cook, turning occasionally, until crisp to your liking, about 6–9 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 teaspoon bacon fat in the pan if you like extra flavor (optional).

Toast bread

Lightly butter one side of each bread slice with the unsalted butter (optional). Toast the bread in a toaster or in the same skillet over medium heat (butter-side down) until golden and crisp, about 2–3 minutes per side in skillet or 2 minutes in a toaster. If using the skillet with reserved bacon fat, toast one side in the fat for extra flavor, watching closely to avoid burning.

Prepare tomato and lettuce

While the bacon cooks or the bread toasts, slice the tomato half into 2–3 evenly thick slices (about 1/4 inch each). Rinse and pat the lettuce leaves dry, tearing or trimming to fit the bread if necessary. Lightly season the tomato slices with a pinch of salt (about 1/8 teaspoon) and a grind or two of black pepper.

Mix spread

In a small bowl, combine the mayonnaise and Dijon mustard until smooth. Taste and adjust—add a little more mustard for tang or more mayo for creaminess.

Assemble sandwich

Spread the mayonnaise-mustard mixture evenly on the untoasted sides of both toasted bread slices. On one slice, layer the lettuce leaves first (this helps protect the bread from tomato juices), then place the seasoned tomato slices, and top with the cooked bacon strips. Close with the second slice of toast, mayo-side down.

Finish and serve

Press the sandwich gently to compact, then cut in half diagonally if desired. Serve immediately so the toast remains crisp. Offer extra black pepper at the table.